Rosemary Garlic Butter Pork Chops Recipe

If you re looking for a cozy, flavorful dinner that feels a little fancy but is actually super easy to pull together, this Rosemary Garlic Butter Pork Chops Recipe is going to be your new go-to. I absolutely love how this recipe balances the aromatic punch of fresh rosemary and garlic with rich, velvety butter sauce-it s one of those dishes that s simple but impresses every time.

When I first tried this recipe, I was amazed at how tender and juicy the pork chops turned out, especially with that crispy golden crust from the flour and seasoning. You ll find that it s perfect for a weeknight meal or a casual weekend dinner when you want something comforting but still special.

this Recipe

Ingredients You’ll Need

The ingredients in this Rosemary Garlic Butter Pork Chops Recipe are simple and classic, but they work beautifully together to create deep flavors from scratch. A few tips on choosing your pork chops and fresh herbs can really make a difference in your dish s outcome.

• Pork Loin Chops: I recommend boneless and let them come to room temp before cooking to get even cooking and great sear.
• Plain Flour: This light coating helps create a golden crust and thickens the buttery sauce later on.
• Salt & Garlic Powder: These seasonings add depth to the flour coating and enhance the pork s natural flavors.
• Black Pepper: Freshly ground is best for a subtle heat and extra aroma.
• Olive Oil: Use a good quality olive oil for searing-the smoke point is perfect and adds a little fruity flavor.
• Fresh Rosemary: Finely diced rosemary fresh from the garden or store gives the sauce that signature herby note.
• Garlic: Fresh, finely diced garlic really shines here; avoid jarred stuff to keep the sauce vibrant and not bitter.
• Chicken Stock: Adds moisture and layers flavor into the pan sauce without overpowering the pork.
• Unsalted Butter: Cut into cubes so it melts evenly and helps create that silky sauce texture.
• Lemon: Fresh wedges for squeezing right before serving to brighten and balance the rich buttery sauce.

Variations

Whenever I make this Rosemary Garlic Butter Pork Chops Recipe, I sometimes like to mix things up a bit based on what s in my kitchen or who s coming to dinner. Don t hesitate to add your spin-this recipe is super forgiving and very adaptable.

• Herb Swap: I ve swapped rosemary for thyme or sage, which brings a slightly earthier vibe and still works beautifully with garlic and butter.
• Spice it Up: Adding a pinch of smoked paprika or chili flakes to the flour mix gives a little smoky warmth that my family loves on cooler nights.
• Dairy-Free: I once made this with coconut oil and skipped the butter-while it changes the sauce texture slightly, it s a decent alternative for dairy-free diets.
• Serve with Sauce on the Side: For those who like a lighter meal, I sometimes spoon the sauce over the pork just before serving rather than cooking it in, which lets the crust stay crispier.

How to Make Rosemary Garlic Butter Pork Chops Recipe

Step 1: Prep and Coat Your Pork Chops

Start by mixing your flour with salt, garlic powder, and black pepper in a large shallow dish. Then, gently coat each pork chop on both sides with this seasoned flour. Don t rush this step! I find lightly pressing the chops into the flour helps create that nice crust. Keep the coated chops to one side while you heat up your pan-it s best if they re close to room temperature to ensure even cooking.

Step 2: Sear the Pork Chops for a Golden Crust

Heat the olive oil in a large pan over medium-high heat until shimmering. Add the pork chops and fry them for about 3 minutes per side until golden and just cooked through. If your chops have a thick strip of fat, stack them carefully and sear the fat side down first to render it and get some crispiness-that trick keeps the fat from curling up and gives you a lovely texture. Remember, pork cooks fast, so watch the heat and timing closely to avoid overcooking. Once done, set the chops on a plate and reduce the heat to medium.

Step 3: Build the Garlic Rosemary Butter Sauce

In the same pan with about a tablespoon of leftover fat, add your finely diced rosemary and garlic. Fry just until the garlic turns a little golden-this usually takes less than 10 seconds, so keep a close eye or it might burn and turn bitter. Then, pour in the chicken stock and stir briefly. Toss your cold butter cubes in gradually, whisking continuously to melt and bind it into a luscious sauce. Let it simmer for a couple of minutes until it thickens slightly and turns cloudy from the butter emulsifying with the stock. Don t forget to spoon in any resting juices from the chops on the plate-that s flavor gold! Taste and season with salt and pepper as needed.

Step 4: Finish and Serve

Reduce the heat to low and slide the chops back into the pan, basting them with the sauce for about a minute to warm through and let the sauce thicken a bit more from the flour on the pork. Then, plate your pork chops, spoon over extra sauce, and don t forget a generous squeeze of fresh lemon juice from the wedges-this brightens everything up beautifully. Serve immediately and enjoy!

How to Serve Rosemary Garlic Butter Pork Chops Recipe

Garnishes

I love topping these pork chops with a few fresh rosemary sprigs and a good squeeze of lemon right before serving to add brightness and a pop of color. Sometimes I ll sprinkle a touch of cracked black pepper or fresh parsley for an extra herbaceous finish.

Side Dishes

This recipe pairs perfectly with simple green beans and baby potatoes cooked in butter and herbs to mirror the pork s flavors. Mashed potatoes, roasted vegetables, or even a crisp salad are great choices that let the pork shine without overpowering it.

Creative Ways to Present

For a dinner party or special occasion, I like plating the pork chops over a bed of creamy polenta or garlic mashed potatoes, then spooning the rosemary garlic butter sauce artistically over the top. Adding a lemon twist or even edible flowers can elevate the look and make guests feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pork chops in an airtight container in the fridge for up to 3 days. Keeping the sauce and chops together helps keep the meat moist when reheating, and I always let them cool completely before refrigerating to avoid sogginess.

Freezing

Freezing this dish is possible, but I recommend freezing the pork and sauce separately to maintain the best texture-freeze chops in a single layer and sauce in a small airtight container. When you re ready to enjoy, thaw overnight in the fridge.

Reheating

Reheat the pork chops gently on the stove over low heat, spooning the sauce over them to prevent drying out. Microwaving works in a pinch but can make the pork a little tough, so I prefer slow reheating covered with a lid or foil.

FAQs

Final Thoughts

This Rosemary Garlic Butter Pork Chops Recipe is one of those dishes that s become a family favorite for me because of how effortlessly it turns ordinary pork chops into something special. The buttery, garlicky sauce with fresh herbs creates a comfort meal that s both elegant and satisfying. Give it a try-you re going to love how easy it is to nail perfect pork chops every single time, just like having a warm hug sitting on your plate.

Rosemary Garlic Butter Pork Chops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 119 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: American

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Description

A delicious and easy-to-make Rosemary Garlic Butter Pork Chops recipe featuring tender pork loin chops seared to golden perfection and simmered in a rich, buttery rosemary and garlic sauce. Perfect for a comforting weeknight dinner served with a squeeze of fresh lemon juice to brighten the flavors.

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Ingredients

Pork Chops

• 4x 150g/5oz boneless Pork Loin Chops, brought to room temperature (score the fat if thick)

Coating

• 35g / 1/4 cup Plain Flour
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper

Cooking

• 1 tbsp Olive Oil
• 2 tsp finely diced Fresh Rosemary
• 2 cloves Garlic, finely diced
• 120ml / 1/2 cup Chicken Stock
• 6 tbsp / 90g Unsalted Butter, diced into small cubes
• 1 Lemon, sliced into 4 wedges (to serve)

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Instructions

1. Prepare the coating: In a large shallow dish, combine the plain flour with salt, garlic powder, and black pepper. Mix well to evenly distribute the seasonings.
2. Coat the pork chops: One by one, dredge both sides of each pork chop in the seasoned flour mixture, ensuring they are fully coated. Set aside on a plate.
3. Sear the pork chops: Heat 1 tablespoon of olive oil in a large pan over medium-high heat until hot. Add the pork chops and fry each side for about 3 minutes or until golden brown and just nearly cooked through. If the chops have thick fat strips, stack them so the fat edges align and sear fat-side down to render the fat. Remove chops from the pan to a plate and reduce heat to medium.
4. Prepare the sauce: Ensure about 1 tablespoon of fat remains in the pan, discarding excess if necessary. Add the finely diced rosemary and garlic to the leftover fat and fry gently until garlic just begins to color, being careful not to burn it.
5. Deglaze and simmer: Pour chicken stock into the pan and whisk in the diced butter until it melts and forms a smooth, glossy sauce. Simmer gently for 2-3 minutes, stirring frequently, until the sauce thickens and turns slightly cloudy. Stir in the resting juices from the pork and adjust seasoning with salt and pepper as needed.
6. Finish cooking: Lower the heat and return the pork chops to the pan. Baste the chops in the sauce for about 1 minute to heat through and further thicken the sauce.
7. Serve: Plate the pork chops topped with sauce and a lemon wedge for squeezing over. Serve immediately, optionally with sides such as green beans and baby potatoes.

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Notes

• Pork chops: Use pork loin steaks or chops. Score thick fat strips to prevent curling during cooking. Bring pork chops to room temperature about 30 minutes before cooking for even cooking and to prevent toughness.
• Cooking timing: Depending on thickness, chops may need less time than expected. Remove them from heat slightly before fully cooked as they will continue cooking while resting and when returned to the pan. The safe internal temperature is 63°C/145°F with a slight blush of pink.
• Garlic: Use fresh garlic only, not jarred or pickled, for optimal flavor. Fry garlic just until it begins to color, about 10 seconds, to avoid bitterness.
• Lemon: A squeeze of fresh lemon juice brightens the rich sauce and pairs beautifully with garlic, rosemary, and butter.
• Serving suggestions: Serve with green beans and baby potatoes or other favorite side dishes.
• Calories: Estimated calories reflect pork chops and sauce only, assuming half the flour/seasoning adheres to the meat.

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Nutrition

• Serving Size: 1 pork chop with sauce (approx. 200g)
• Calories: 420
• Sugar: 1g
• Sodium: 350mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 110mg