These Rosemary Garlic Pork Chops are cooked in butter, rosemary, and garlic for a quick and delicious dinner that’s big on flavor.
We really enjoy pork chops and are constantly eager to test out new recipes. When cooked perfectly, they turn out tender and juicy. The versatility of pork chops makes them an exciting base for a variety of flavors, making every meal a unique and flavorful experience.
Why You’ll Love It
- The aromatic blend of rosemary and garlic creates a rich and savory flavor that elevates the humble pork chop.
- The versatility of these pork chops makes them a go-to option for various occasions. Whether you’re hosting a dinner party or seeking a quick weeknight dinner, these chops make a satisfying meal.
- In just 25 minutes, you can whip up these delicious rosemary garlic pork chops, making them an ideal dinner option for a hectic evening.
» You might also like these Bacon Wrapped Pork Chops.
Ingredients You’ll Need
- Pork Chops – Use a pork chop that is about 1 to 2 inches thick and about 6 oz each. This recipe uses bone-in pork chops, but you can use boneless as well.
- Salt & Black Pepper – Don’t forget to season the pork on both sides before stuffing it, which will add a lot of flavor. Adjust seasoning to taste.
- Butter – We always use salted butter. You could use unsalted butter if you want, but remember that salted butter gives savory foods an extra punch of flavor. Save your unsalted for baking.
- Fresh rosemary – We are using fresh rosemary in this recipe. You could use dried rosemary if that is all you have.
- Garlic – Garlic adds a lot of flavor and aroma. Be sure to use fresh garlic that hasn’t been sitting in the fridge for too long. Garlic powder can be used, but it won’t have the same great fresh flavor.
- Olive oil – We use a high-quality, great tasting olive oil for this recipe because it adds a delicious flavor and spice. You can use a different type of oil, if you need to.
Equipment Needed
- Oven-proof skillet – It’s best to use a skillet or cast iron pan that is at least 12 inches in diameter. Be sure that the pan you use doesn’t have plastic handles.
- Meat thermometer – Make sure that the pork is fully cooked and not over cooked. The internal temperature of pork should be 145 °F(63° C). We use this amazing instant-read Thermopen
Helpful Tips
- The pork chops should be 1-inch thick for even and faster cooking. If you use thicker or thinner chops, you’ll want to watch the cook time to not over or under cook.
- After cooking the pork, let the meat rest for a few minutes. This will keep the juices in the pork, and prevent dry pork chops. You can cover it in foil while resting if you are worried about the meat cooling too much.
- Try this recipe with other types of meat like chicken or lamb. The garlic rosemary butter sauce goes really well with all of these types of meats.
- Each oven is different, so the cooking times may differ. Cook it for more or less a few minutes, depending on your oven. The best way to be sure you’ve reached the temperature is by using a meat thermometer. Cook to 145° F(63° C) for medium-well and 150° F(65°C) for slightly more cooked.
Rosemary Garlic Pork Chops
These Rosemary Garlic Pork Chops are cooked in butter, rosemary, and garlic for a quick and delicious dinner that's big on flavor.
Print
Pin
Rate
Servings: 4 Servings
Calories: 459kcal
Ingredients
- 4 bone-in pork chops 1 inch thick
- 1 teaspoon (6 g) salt
- 1 teaspoon (2 g) ground black pepper
- 1/3 cup (76 g) unsalted butter melted
- 1 tablespoon (2 g) fresh rosemary minced
- 2 cloves fresh garlic minced
- 1 tablespoon (15 ml) olive oil
Instructions
- Preheat the oven to 375°F(190°C).
- Season pork chops on both sides with salt and pepper.
- In a small bowl, stir together melted butter, rosemary and garlic.
- Heat oil in a large oven-proof pan over medium high heat.
- Add the pork chops and sear on both sides, about 4 minutes per side. Remove from heat.
- Pour butter mixture evenly over pork chops.
- Transfer pan to the oven. Bake for 10 minutes, or until pork reaches an internal temperature of 145 °F(63° C) on an instant read thermometer. Remove from oven, transfer pork to a plate and rest for 5 minutes before serving.
Equipment Needed
Notes
- The pork chops should be 1-inch thick for even and faster cooking. If you use thicker or thinner chops, you’ll want to watch the cook time to not over or under cook.
- After cooking the pork, let the meat rest for a few minutes. This will keep the juices in the pork, and prevent dry pork chops. You can cover it in foil while resting if you are worried about the meat cooling too much.
- Try this recipe with other types of meat like chicken or lamb. The garlic rosemary butter sauce goes really well with all of these types of meats.
- Each oven is different, so the cooking times may differ. Cook it for more or less a few minutes, depending on your oven. The best way to be sure you’ve reached the temperature is by using a meat thermometer. Cook to 145° F(63° C) for medium-well and 150° F(65°C) for slightly more cooked.
Nutrition
Calories: 459kcal | Carbohydrates: 1g | Protein: 35g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 677mg | Potassium: 602mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
Side Dishes to Try
Pork chops can be served with some many great side dishes. Here is a few of our favorites.
YOU MIGHT ALSO LIKE
Like it, Love it, Want Some More of It? Subscribe to our YouTube channel to watch us cook and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
This meal is a winner! Everyone loved it so it will be a regular on our menu. The pork chops were tender and so flavorful.