Pin It Nothing warms up a weeknight like these Garlic Rosemary Pork Chops. You get juicy, tender chops with a rich garlicky pan sauce that feels restaurant-worthy but is so simple to pull together. I reach for this recipe when I want something comforting and satisfying that still looks stunning at the table.
The first time I made these pork chops was for a last minute dinner with friends. Now they are my go to whenever I want to impress with hardly any fuss. The rosemary and garlic combination is just unbeatable.
Ingredients
- Bone in pork chops about one inch thick: This cut gives you the juiciest results because the bone helps retain moisture Look for meat with some marbling for extra tenderness
- Olive oil: Helps the marinade cling and keeps the pork moist Choose a fruity extra virgin kind for best flavor
- Fresh garlic cloves: Brings pungency and sweetness Use plump firm cloves for the brightest taste
- Fresh rosemary: Gives the signature aroma and earthy notes If using dried crush between your fingers to bring out the oils
- Salt: Brings out the flavor of the meat Sea salt or kosher salt works best for even seasoning
- Black pepper: Adds gentle heat and balance Use freshly cracked for bolder taste
- Unsalted butter: Finishes the sauce with richness You can swap for more olive oil if dairy free
- Low sodium chicken broth: Forms the sauce base letting all other flavors shine Choose a high quality broth with minimal additives for best results
- Lemon juice optional: Brightens the sauce and balances the richness Use freshly squeezed if possible
Instructions
- Prepare the Pork:
- Pat each pork chop completely dry with paper towels This helps the exterior form a golden sear later and prevents steaming
- Make the Marinade:
- Combine olive oil minced garlic chopped rosemary salt and pepper in a small mixing bowl Stir until thoroughly blended and aromatic
- Season the Chops:
- Rub the garlic rosemary mixture generously on both sides of each pork chop Press gently so the flavors adhere well to the surface
- Sear the Pork:
- Heat a large skillet over medium high until hot but not smoking Add the pork chops spaced an inch apart Sear for three to four minutes per side until golden brown and nearly cooked through The edges should caramelize to a deep color
- Make the Pan Sauce:
- Lower the heat to medium Add unsalted butter letting it melt and foam Stir in chicken broth and if using lemon juice As it simmers scrape any browned bits from the bottom of the pan to add even more flavor
- Finish and Rest:
- Continue simmering the sauce for two to three minutes Spoon the bubbling sauce over the chops while they finish cooking The liquid should thicken slightly and the pork should be just cooked through at an internal temperature of one hundred forty five degrees Fahrenheit Transfer the chops to a clean platter and rest for three minutes before serving with the pan sauce spooned over
Pin It Rosemary is my favorite in this recipe because its fragrance takes me right back to Sunday dinners at my grandmother's house. When I cook these chops I often remember us crowding around her tiny kitchen table sharing stories and laughing loudly over simple hearty meals.
Storage Tips
Let leftover pork chops cool completely before storing Slide them into an airtight container and refrigerate for up to three days To reheat use a skillet over low heat and spoon any remaining sauce over the top This keeps the meat from drying out
Ingredient Substitutions
If rosemary is not on hand thyme works nicely for a different herbal note You can also swap the pork chops for boneless or even pork tenderloin just adjust the cook time If you need dairy free use olive oil instead of butter and choose a vegetable broth
Serving Suggestions
These chops are delicious served with mashed potatoes polenta or buttered noodles I like a side of green beans or roasted carrots for color and crunch For a special dinner try pairing with a crisp salad and a glass of chilled Pinot Noir
Cultural and Seasonal Touches
Garlic and rosemary have deep roots in Mediterranean cooking and this pairing brings big flavor to American kitchens as well I love that you can adjust this dish throughout the year In the summer add a squeeze of lemon and a handful of chopped parsley In the winter serve with roasted squash for comfort
Pin It This recipe gives restaurant flavor with homey comfort Whether you serve them for a simple family dinner or a special night these chops will be a hit every single time.
Recipe Questions & Answers
- → How do I ensure pork chops stay juicy?
Patting the chops dry, not overcooking, and letting them rest briefly after cooking keeps them moist and tender.
- → Can I substitute dried rosemary for fresh?
Yes, use 2 teaspoons dried rosemary instead of fresh—dry herbs are more potent, so reduce the amount.
- → Is marinating necessary?
While optional, marinating for up to 2 hours boosts flavor depth but the dish is delicious even without this step.
- → What sides go well with this dish?
Mashed potatoes, sautéed green beans, or a crisp salad pair wonderfully for a classic meal experience.
- → How do I avoid overcooking the pork?
Use a meat thermometer to ensure pork reaches an internal temperature of 145°F/63°C, then let it rest before slicing.
- → Can this be made dairy-free?
Swap butter in the pan sauce for olive oil to keep the dish dairy-free without sacrificing flavor.