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These Rosemary Garlic Butter Pork Chops deliver juicy, golden chops swimming in a velvety butter sauce packed with fresh garlic and herbs. This is a weeknight dinner that always feels special but only takes about twenty five minutes from start to finish.
The first time I tried this recipe was on a chilly fall night when I needed comfort food fast. It only took one bite for everyone at the table to ask for seconds and now it is one of our most requested family dinners.
Ingredients
- Boneless pork loin chops: Choose thick and fresh cuts with a good strip of fat for the juiciest bites
- Plain flour: Helps create a slight crust and thickens the sauce Look for unbleached flour for best results
- Salt and garlic powder: These build the savory base Make sure your garlic powder is aromatic and not expired
- Black pepper: Adds warmth Use freshly cracked for more punch
- Olive oil: For browning Prefer extra virgin for robust flavor
- Fresh rosemary: Brings vibrant herbal notes Pick firm sprigs with no dry tips
- Fresh garlic: The star of the dish Choose firm unblemished cloves
- Chicken stock: For the sauce A good quality low sodium broth keeps things from getting too salty
- Unsalted butter: Builds the velvety rich sauce Dice it cold so it melts smoothly
- Lemon: Brightens the whole dish Use a juicy ripe lemon
Step-by-Step Instructions
- Prepare the Seasoned Flour:
- In a large shallow dish mix the flour salt garlic powder and black pepper until well blended. Take each pork chop and coat it thoroughly on both sides pressing the flour in so it sticks. Set each piece aside once dredged.
- Sear the Pork Chops:
- Heat olive oil in a large pan over medium high until shimmering. Add the coated pork chops to the pan and let them cook undisturbed for about three minutes per side until beautifully golden on the outside and almost cooked through in the center. If your chops have a thick fat edge stack them and use tongs to sear that edge until some of the fat renders out. Once golden move the chops to a plate and reduce the heat to medium.
- Make the Garlic Rosemary Sauce:
- Check that there is about a tablespoon of fat remaining in the pan pouring off any extra if needed. Add the finely diced rosemary and garlic to the pan and sauté for just enough time that the garlic starts to change color but does not burn which can happen quickly Keep close watch and stir constantly.
- Develop the Sauce:
- Pour the chicken stock into the pan and gently scrape up any browned bits from the bottom with a wooden spoon for maximum flavor. Whisk in the cold diced butter little by little letting it melt to create a smooth glossy sauce. Let this simmer for a couple of minutes until it looks slightly cloudy and thicker. Pour in any juices that have gathered from the resting pork.
- Return Pork to Sauce and Finish:
- Lower the heat and nestle the pork chops back into the pan turning to coat them generously in the sauce. Baste for about a minute only so the chops soak up the flavors and the sauce thickens a touch more. Serve right away with a lemon wedge for each portion to squeeze over the top.
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When my kitchen fills with the scent of rosemary and garlic frying in butter it instantly feels like home. My favorite part is always the first pour of glossy sauce over the pork chops—the way it pools on the plate still impresses me every time.
Storage Tips
Rosemary Garlic Butter Pork Chops keep well in the fridge if you have leftovers. Store them in an airtight container for up to three days. Reheat gently in a covered pan with a splash of extra chicken stock to keep the pork moist and the sauce glossy.
Ingredient Substitutions
If you are out of fresh rosemary you can use one third as much dried rosemary or try fresh thyme instead for a different herbal note. Chicken thighs work if you do not eat pork just adjust cooking time and temperature. Vegetable stock is fine if you want to keep the recipe lighter.
Serving Suggestions
These pork chops pair perfectly with green beans and baby potatoes or any simple roasted vegetable. For a heartier meal serve over creamy mashed potatoes or buttery noodles that soak up extra sauce.
Cultural Context
Butter basted pork and fresh garden herbs have been a staple in western European cooking for generations. This recipe pays homage to classic French techniques but with the speed and simplicity modern home cooks crave. The addition of lemon at the end keeps it bright and balanced which is a hallmark of contemporary comfort food.
Recipe FAQs
- → How do I keep pork chops juicy?
Bring pork chops to room temperature before cooking and avoid overcooking. Let them rest before serving to keep the juices in.
- → Should I use fresh or dried rosemary?
Fresh rosemary gives a bright, aromatic flavor, but a smaller amount of dried rosemary can also be used if needed.
- → Can I substitute chicken stock?
Vegetable stock works well if you don't have chicken stock. It adds moisture and helps create a rich sauce.
- → Why score the fat on pork chops?
Scoring the fat helps prevent the chops from curling during cooking and allows the fat to render more evenly.
- → Why add lemon at the end?
Lemon juice balances out the richness of the butter and brings freshness that pairs well with garlic and rosemary.
- → What sides go well with this dish?
Green beans, baby potatoes, or roasted vegetables are classic choices to soak up the garlic butter sauce.