Why Make This Recipe
Rosemary Garlic Butter Pork Chops are a delicious and easy-to-make meal that highlights the rich flavors of pork, garlic, and rosemary. This recipe is perfect for a busy weeknight dinner or a special occasion. The butter sauce adds a luxurious touch, making each bite incredibly flavorful. Plus, it’s simple enough for anyone to make, even if you’re not a kitchen expert.
How to Make Rosemary Garlic Butter Pork Chops
Ingredients:
- 4 boneless pork loin chops (150g each), brought to room temperature, fat scored if thick
- 35g plain flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary, finely diced
- 2 cloves fresh garlic, finely diced
- 120ml chicken stock
- 90g unsalted butter, diced into small cubes
- 1 lemon, cut into 4 wedges
Directions:
- In a large shallow dish, combine plain flour, salt, garlic powder, and black pepper. Evenly coat both sides of each pork chop in the seasoned flour, then set aside.
- Add olive oil to a large pan over medium-high heat. Once hot, fry the pork chops for approximately 3 minutes on each side until golden and just cooked through. If chops have a thick fat strip, align them fat-side down to sear and render the fat.
- Transfer chops to a plate and reduce the pan to medium heat, ensuring about 1 tablespoon of fat remains.
- Add rosemary and finely diced garlic to the remaining fat. Sauté until the garlic begins to color without burning.
- Pour in chicken stock and whisk in butter cubes, stirring until melted and emulsified into a sauce. Simmer for 2–3 minutes, stirring frequently, until slightly thickened and cloudy.
- Stir in the resting juices from the pork and adjust seasoning to taste.
- Return the pork chops to the pan and baste with the sauce for 1 minute. The remaining flour will further thicken the sauce. Serve immediately with a wedge of lemon per portion.
How to Serve Rosemary Garlic Butter Pork Chops
Serve these pork chops with a side of mashed potatoes, fresh green beans, or a simple salad. The buttery sauce goes beautifully with almost any side dish, making it versatile for many meals. Don’t forget to add a wedge of lemon for a fresh finish!
How to Store Rosemary Garlic Butter Pork Chops
If you have leftovers, let the pork chops cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on medium heat, adding a splash of chicken stock if the sauce has thickened too much.
Tips to Make Rosemary Garlic Butter Pork Chops
- Ensure the pork chops are at room temperature before cooking for even cooking.
- Don’t rush the sauce; let it simmer until it thickens slightly.
- Use fresh ingredients for the best flavor, especially the rosemary and garlic.
Variation
You can customize this dish by adding vegetables like spinach or mushrooms to the sauce. You can also replace the chicken stock with vegetable stock for a different flavor profile.
FAQs
1. Can I use bone-in pork chops instead of boneless?
Yes, bone-in pork chops will work well, but cooking times may vary slightly.
2. What if I don’t have fresh rosemary?
Dried rosemary can be used instead, but use about one-third the amount since dried herbs are more concentrated.
3. Can I make this dish in advance?
You can prepare the pork chops and the sauce separately, but it’s best to cook them just before serving for the best texture and flavor.
Rosemary Garlic Butter Pork Chops
Ingredients
For the Pork Chops
- 4 pieces boneless pork loin chops (150g each), brought to room temperature, fat scored if thick
- 35 g plain flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary, finely diced Fresh is preferred for best flavor
- 2 cloves fresh garlic, finely diced Fresh is preferred for best flavor
- 120 ml chicken stock
- 90 g unsalted butter, diced into small cubes
- 1 piece lemon, cut into 4 wedges For serving
Method
Preparation
- In a large shallow dish, combine plain flour, salt, garlic powder, and black pepper.
- Evenly coat both sides of each pork chop in the seasoned flour, then set aside.
Cooking
- Add olive oil to a large pan over medium-high heat.
- Fry the pork chops for approximately 3 minutes on each side until golden and just cooked through.
- Transfer chops to a plate and reduce the pan to medium heat, ensuring about 1 tablespoon of fat remains.
- Add rosemary and finely diced garlic to the remaining fat and sauté until the garlic begins to color without burning.
- Pour in chicken stock and whisk in butter cubes, stirring until melted and emulsified into a sauce.
- Simmer for 2–3 minutes, stirring frequently, until slightly thickened and cloudy.
- Stir in the resting juices from the pork and adjust seasoning to taste.
- Return the pork chops to the pan and baste with the sauce for 1 minute.
- Serve immediately with a wedge of lemon per portion.