Pan Seared Fresh Rosemary Pork Chops with Garlic is a delicious and savory dish that is perfect for any weeknight dinner or special occasion. This recipe is simple, easy to make, and is done in less than 20 minutes! Talk about a dinner win!
You will fall in love with this recipe for Rosemary Pork Chops! The following ingredients work so well together to create a delicious dish that is perfect for any occasion.
- Bone-in Pork Chops: To prepare this dish, you will need bone-in pork chops. They are obviously the star of this dish and are perfect for a hearty and satisfying meal.
- Fresh Rosemary: The addition of fresh rosemary adds a fragrant and aromatic flavor that complements the pork beautifully. I'm lucky enough to have a bunch growing in my backyard, but it's also easy to find at most grocery stores in the produce section.
- Kosher Salt & Black Pepper: These help to season the meat and enhance its natural flavors.
- Garlic: A key ingredient in this recipe, adding a pungent and savory taste that pairs well with the pork and rosemary. The minced garlic is used to make a fragrant and flavorful seasoning on the pork, while the roughly chopped garlic is sautéed in butter and olive oil to infuse the chicken broth with even more garlic flavor. Seriously, drooling just thinking about it!
See the recipe card below for quantities.
Hint: Let the pork chops rest for 5-10 minutes before slicing them. This will allow the juices to redistribute, resulting in a more tender and flavorful pork chop. Additionally, be sure to preheat your skillet or grill to ensure a nice sear on the outside of the pork chops. These simple steps will help you achieve perfectly cooked and delicious pork chops!
This recipe for Fresh Rosemary Pork Chops with Garlic can be customized based on your personal preferences or possible dietary restrictions. Here are some substitutions that could work if you needed to change things up:
- Pork chops - You could substitute boneless pork chops, or chicken thighs, for the bone-in pork chops.
- Fresh Rosemary - If you don't have fresh rosemary, you could use dried rosemary instead, or substitute it with other herbs like thyme, oregano, or sage.
- Kosher salt- You could substitute it with sea salt, table salt, or any other type of salt. Keep in mind that keeping the same measurement may change the intensity of the salt flavor.
- Garlic- If you're not a fan of garlic, you could skip it altogether, or use other aromatics like shallots or onions.
- Butter- You could use ghee, coconut oil, or any other type of cooking fat instead of butter. Keep in mind that using something like coconut oil can change the final flavor of your pork chops.
- Chicken broth- If you don't have chicken broth, you could substitute it with vegetable broth, beef broth, or water.
- Olive Oil- You could substitute it with any other type of cooking oil like avocado oil, canola oil, or vegetable oil.
This Pork Chop recipe is such a versatile dish that can be customized in lots of different ways. Here are some variations that I think would work well:
Spicy Pork Chops: Add red pepper flakes or cayenne pepper to the pork chops when seasoning at the beginning for a spicy kick.
Herb-Crusted Pork Chops: Combine the fresh rosemary with other herbs like thyme, sage, and parsley, and use it to coat the pork chops for a fragrant and flavorful crust. If using fresh parsley, I would avoid adding it until the end so as not to overly burn it during cooking.
Lemon Garlic Pork Chops: Add fresh lemon juice and some zest to the garlic butter sauce for a bright and tangy flavor that will make your tastebuds dance.
By trying any of these variations, you can experiment with different flavors to find your perfect version of these juicy pork chops.
Equipment needed for making this pork chop recipe:
- Pan: A large non-stick skillet is recommended for searing the pork chops and making the garlic butter sauce.
- Tongs: Use tongs to flip and move the pork chops around in the pan.
- Knife and Cutting Board: A sharp knife and cutting board are needed to mince the garlic and chop the fresh rosemary.
- Measuring Spoons: Measuring spoons are needed to measure the salt, pepper, and butter for the recipe.
- Liquid Measuring Cup: A liquid measuring cup is needed to measure the chicken broth for the recipe.
- Cover: A cover or lid is needed to cover the pan and simmer the pork chops in the garlic butter sauce.
If you don't have some of the equipment listed above, you can adjust the recipe as follows:
- Pan: If you don't have a large non-stick skillet, you could use a cast-iron skillet or a griddle.
- Tongs: If you don't have tongs, you could use a spatula or a fork to flip the pork chops.
- Knife and Cutting Board: If you don't have a sharp knife or cutting board, you could use a food processor or a blender to mince the garlic and chop the fresh rosemary.
- Cover: If you don't have a cover or lid for your pan, you could use a piece of aluminum foil or a baking sheet to cover the pan while simmering.
To store any leftovers, follow these steps:
Let the pork chops cool to room temperature.
Use a knife to remove any remaining meat from the bone, and place the meat in an airtight container.
Pour the garlic butter sauce over the pork chops in the container, making sure that the pork chops are fully covered.
Cover the container with a lid or plastic wrap.
Place the container in the refrigerator and store it for up to 3 days.
When you're ready to reheat the leftover pork chops, you can either reheat them in the microwave or in a pan on the stove. If you're using the microwave, cover the container with a microwave-safe lid or plastic wrap, and heat for 1-2 minutes until warmed through. If you're reheating the pork chops in a pan, add a small amount of oil to the pan and heat the pork chops on medium heat for 2-3 minutes on each side, until heated through.
Do not overcook the pork chops! It's important to sear the pork chops on high heat to get a nice crust, but then reduce the heat to medium and cook the pork chops until they are just done. Overcooking can cause the pork chops to become tough and dry. Using a meat thermometer is a great way to ensure that the pork chops are cooked to the right temperature.
Pork should be cooked to an internal temperature of 145°F (63°C) to be safe to eat. Once the pork chops have reached this temperature, remove them from the heat and allow them to rest for a few minutes before serving to allow the juices to redistribute. This will ensure that your Fresh Rosemary Pork Chops with Garlic turn out juicy and delicious every time.
For this recipe, it's recommended to use bone-in pork chops that are at least 1 inch (2.5 cm) thick. Bone-in pork chops are typically more flavorful and juicy than boneless ones. The thickness is important because it allows the pork chops to be seared and then cooked to perfection without becoming dry or overcooked. If you can't find bone-in pork chops, boneless ones can also be used, but they may require a shorter cooking time. It's best to avoid thin or small pork chops, as they can easily become overcooked and dry. Additionally, try to use fresh, high-quality pork chops from a trusted source to ensure the best flavor and texture.
What Is The Secret To Juicy Pork Chops?
The secret to juicy pork chops is to not overcook them. Pork chops should be cooked to an internal temperature of 145°F (63°C) to be safe to eat. Overcooking can cause the pork chops to become tough and dry, and they will lose their juices. To ensure that your pork chops stay juicy, you should sear them on high heat to get a nice crust, but then reduce the heat to medium and cook the pork chops until they are just done. It's also important to let the pork chops rest for a few minutes before serving to allow the juices to redistribute. This will help to ensure that the pork chops are moist and flavorful. Additionally, using a meat thermometer to check the internal temperature of the pork chops is a great way to ensure that they are cooked to perfection.
Looking for other recipes like this? Try these:
Fresh Rosemary Pork Chops With Garlic
- 2 Bone-in Pork Chops
- 2 Fresh Rosemary Sprigs
- ½ tsp. Kosher Salt
- ¼ tsp. Freshly Cracked Pepper
- 2 Cloves Garlic Minced
- 3 tablespoon Butter
- ¼ cup Chicken Broth
- 3 Garlic Cloves Roughly Chopped
- 1 tbsp. Olive Oil
- Season both sides of the pork chops with kosher salt, freshly cracked pepper, and fresh rosemary. Spritz or drizzle a small amount of olive oil over the pork chops.2 Bone-in Pork Chops, ½ tsp. Kosher Salt, ¼ tsp. Freshly Cracked Pepper, 2 Fresh Rosemary Sprigs
- Preheat a non-stick pan to medium-high heat with the olive oil in the pan. Then reduce the heat to medium. Add the seasoned pork chops to the pan.1 tbsp. Olive Oil
- Next up, Sear the pork chops for 7 minutes on one side. Flip the pork chops and cook for another 4 minutes. If the pork chops are thinner, they will require less cooking time. Keep an eye on them to make sure you don't overcook them.
- Flip the pork chops one more time, and move them to one side of the pan. Add minced garlic to the empty side of the pan, and cook for one minute.2 Cloves Garlic Minced
- Add butter and chicken broth to the garlic and stir to combine. Cook for one more minute.3 tablespoon Butter, ¼ cup Chicken Broth, 3 Garlic Cloves Roughly Chopped
- Lower the heat, cover the pan, and simmer for about 3 minutes, until the pork chops are cooked through and the sauce has thickened.
- Remove the pork chops from the pan and let them rest for 5-10 minutes before slicing and serving. Drizzle the garlic sauce over the pork chops and enjoy!
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations! I love getting to know you guys and can’t wait to see which recipe you will make next.
Here are some food safety tips to follow when preparing and serving this recipe:
- Wash your hands thoroughly before handling any food.
- Use a separate cutting board and utensils for raw meat to avoid cross-contamination.
- Cook the pork chops to an internal temperature of 145°F (63°C) to ensure that they are safe to eat.
- Store any leftover pork chops in an airtight container in the refrigerator for up to 4 days.
- Reheat the pork chops to an internal temperature of 165°F (74°C) before serving any leftovers.
- Do not leave the pork chops at room temperature for more than 2 hours.
- Use fresh and high-quality ingredients from a trusted source to ensure food safety.