Rosemary Garlic Butter Pork Chops (Print-Friendly Version)

Juicy pork chops in garlic butter, rosemary and lemon for a fast, flavorful dinner.

# What You’ll Need to Make This:

→ Pork Chops

01 - 4 boneless pork loin chops (150g each), brought to room temperature, fat scored if thick

→ Dredging Mixture

02 - 35g plain flour
03 - 1 teaspoon salt
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon black pepper

→ For Cooking

06 - 1 tablespoon olive oil

→ Garlic Butter Sauce

07 - 2 teaspoons fresh rosemary, finely diced
08 - 2 cloves fresh garlic, finely diced
09 - 120ml chicken stock
10 - 90g unsalted butter, diced into small cubes

→ To Serve

11 - 1 lemon, cut into 4 wedges

# How to Prepare:

01 - 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.
02 - 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.
03 - Add rosemary and finely diced garlic to the remaining fat. Sauté until 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.
04 - 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.

# Extra Tips:

01 - Score thick strips of fat on pork chops to prevent curling during cooking.
02 - Allow meat to reach room temperature before starting to ensure even cooking and tenderness.
03 - Monitor garlic closely during sautéing to avoid burning and bitterness.
04 - Rest pork briefly after initial sear to preserve juiciness and ensure final doneness without overcooking.
05 - A final squeeze of lemon enhances balance, offsetting the richness of the butter sauce.

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