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Rosemary Garlic Butter Pork Chops Recipe

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★★★★★

4.5 from 117 reviews

This Rosemary Garlic Butter Pork Chops recipe features tender boneless pork loin chops fried to golden perfection, then simmered in a rich, buttery rosemary and garlic sauce. The dish perfectly balances savory and fresh flavors, finished with a bright squeeze of lemon, making it a quick and elegant meal perfect for weeknights or casual dinners.

Ingredients

Scale

Pork and Coating

  • 4x 150g/5oz boneless Pork Loin Chops, brought to room temp (score the fat if it’s fairly thick)
  • 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 of Garlic, finely diced
  • 120ml / 1/2 cup Chicken Stock
  • 6 tbsp / 90g Unsalted Butter, diced into small cubes

Serving

  • 1 Lemon, sliced into 4 wedges (to serve)

Instructions

  1. Coat the Pork Chops: In a large shallow dish combine the plain flour with salt, garlic powder, and black pepper. One by one, thoroughly coat both sides of the pork chops with the seasoned flour mixture, then place them to one side.
  2. Sear the Pork Chops: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chops and fry each side for around 3 minutes until golden on the outside and just about cooked through in the center. If the chops have a thick fat strip, stack them aligning the fat strips and sear fat-side-down to render the fat. Remove the chops onto a plate and reduce heat to medium, leaving about 1 tablespoon of fat in the pan, discarding any excess.
  3. Prepare the Sauce: Add the diced rosemary and garlic to the pan with leftover fat and fry gently until the garlic just begins to color, being careful not to burn it. Pour in the chicken stock, then whisk in the diced butter until melted and well combined into a sauce. Simmer the sauce for 2 to 3 minutes, stirring frequently, until it turns cloudy and slightly thickened. Stir in any resting juices collected from the pork and adjust seasoning with salt and pepper if needed.
  4. Baste and Serve: Lower the heat and return the pork chops to the pan, basting them in the sauce for about one minute, allowing the sauce to thicken a bit further from the flour coating. Serve immediately with a lemon wedge per person to add a fresh, citrusy finish.

Notes

  • Pork chops: Use pork loin steaks or chops, scoring the fat if thick to prevent curling during cooking. Let the pork come to room temperature about 30 minutes before cooking to relax the meat.
  • Cooking times: Adjust depending on thickness; pork continues cooking after removal from heat. The safe internal temperature is 63°C (145°F), which yields a slight blush of pink inside.
  • Garlic: Use fresh garlic only. Fry just until it begins to color, about 10 seconds, to avoid bitterness.
  • Lemon: Adding a squeeze at the end cuts through the rich butter sauce and complements the flavors beautifully.
  • Serving suggestions: Serve with green beans and baby potatoes or other favorite side dishes.
  • Calories estimate: Calculated for just pork chops and sauce assuming half the flour and seasoning residue are used.

Keywords: pork chops, rosemary garlic pork chops, butter sauce, quick pork recipe, pan-fried pork chops, lemon pork chops, easy dinner

Find it online: https://mjrecipe.com/rosemary-garlic-butter-pork-chops-recipe/