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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
