Garlic Rosemary Pork Chops (Printable)

Tender pork chops with garlic and rosemary, served with rich pan sauce. Elegant and simple, ready in 25 minutes.

# What You'll Need:

→ Pork

01 - 4 bone-in pork chops, approximately 1 inch thick each

→ Marinade & Seasoning

02 - 3 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Pan Sauce

07 - 2 tablespoons unsalted butter
08 - 1/2 cup low-sodium chicken broth
09 - 1 tablespoon lemon juice (optional)

# How to Make It:

01 - Pat pork chops dry thoroughly with paper towels to enhance searing.
02 - Combine olive oil, minced garlic, chopped rosemary, salt, and black pepper in a small mixing bowl.
03 - Evenly rub marinade mixture over both sides of each pork chop.
04 - Heat a large skillet over medium-high. Place pork chops in skillet and sear for 3 to 4 minutes per side until golden and nearly cooked through.
05 - Lower heat to medium. Add butter to skillet; when melted, pour in chicken broth and optional lemon juice.
06 - Simmer 2 to 3 minutes, spooning pan sauce over pork chops. Cook until sauce slightly thickens and internal temperature reaches 145°F.
07 - Transfer pork chops to a platter. Rest for 3 minutes before serving. Spoon pan sauce over chops to finish.

# Expert Tips:

01 -
  • Quick and easy cleanup since everything cooks in one skillet
  • Dinner on the table in under half an hour
  • Gluten free and crowd pleasing for company or family
  • Super juicy thanks to a quick pan sauce that keeps the pork perfectly moist
02 -
  • Pan sauce locks in moisture to keep pork juicy
  • Great for meal prep makes tasty leftovers for sandwiches
  • Flexible for different herbs or marinades
03 -
  • Be sure to pat the pork chops dry before searing to guarantee a crisp golden crust
  • Always rest the meat three minutes after cooking so the juices settle and stay inside the chop
  • Do not rush the final sauce step The bubbling broth and butter pull all the flavor from the pan and make this dish truly exceptional

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