Rosemary Pork Chops
Rosemary pork chops are easy to make with just a few ingredients! The pan-seared chops are so juicy, tender, and loaded with flavor.
Rosemary Pork Chops Recipe
It’s time to make pork chops for dinner and not just any plain old pork chops. We’re making bone-in chops flavored with fresh rosemary and garlic, with a golden seared crust, and so juicy you’ll want to make them on repeat.
I love this recipe because you don’t need a lot of ingredients or prep time. Plus, the chops go with all the side dish things! They’re simple enough for weeknights but would not be out of place on a holiday table for Easter or Christmas. In other words, this pork chop recipe is a keeper.
How to Make Them
I like bone-in pork chops because they are juicer and more flavorful, but if you want to use boneless pork chops, you can. The only change is the cooking time – boneless ones take less time, so keep that in mind. Whichever you choose, this recipe is a quick season-and-cook situation. You’ll love how easy it is.
More Pork Recipes
Sheet Pan Ham Dinner | Easy Teriyaki Ribs | Pulled Pork Sandwiches | Pork Tenderloin Tacos
PrintRosemary Pork Chops
Bone-in pork chops seasoned with olive oil, garlic, and rosemary are seared in a pan with a little butter to develop a delicious crust. They’re so juicy and full of flavor you’ll want them in your dinner rotation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 pork chops 1x
- Category: Dinner
- Method: Sear
- Cuisine: American
Ingredients
- 3 bone-in pork chops, about 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon unsalted butter
Instructions
- Remove the pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes before cooking. They will cook more evenly if you let them warm up a bit before cooking them.
- Mix the olive oil, finely chopped rosemary, minced garlic, salt, and black pepper in a small bowl. Rub this mixture all over the pork chops so they are well-coated.
- Place a cast iron skillet over medium-high heat, heat it for about 2-3 minutes, and then add the butter.
- Once the butter is melted and sizzling, add the pork chops. Sear them on each side for about 3-4 or until a golden crust has formed.
- Reduce the heat to medium. Continue cooking the pork chops, flipping occasionally, until they reach an internal temperature of 145°F for medium-rare or 160°F for medium. This process should take about 6-8 minutes, depending on how thick your chops are.
- Transfer the pork chops to a plate and rest them for 5 minutes before serving.
Notes
If your chops are thicker or thinner, you will need to adjust the cooking time. This is where a meat thermometer comes in handy – there’s no guesswork when you can measure the internal temperature.
You can use boneless pork chops for this recipe, but (depending on how thick they are) they will cook a little faster, so keep that in mind. Again, a thermometer is your friend.
If you don’t have a cast iron skillet, any heavy-bottomed pan will work, although you might want to adjust the heat so the chops don’t burn.
Nutrition
- Serving Size: 1 pork chop
- Calories: 389
- Sugar: 0g
- Sodium: 550mg
- Fat: 21.8g
- Saturated Fat: 6.5g
- Unsaturated Fat: 13.3g
- Trans Fat: 0g
- Carbohydrates: 2.4g
- Fiber: 1.2g
- Protein: 44.6g
- Cholesterol: 143.2mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Storage Tips
Leftovers: Store the cooled chops in an airtight container. They will keep in the refrigerator for three to four days.
Reheating: I like to reheat them in a 350°F oven. Place them on a sheet pan and cover them with foil – they will take about 10 to 15 minutes to warm up. You can also reheat them on the stove in a pan with a little oil.
Freezer storage: You can freeze the cooked pork chops. Once cooled to room temperature, wrap them tightly with plastic wrap and store them in a freezer bag. They will keep for a couple of months. Thaw them in the refrigerator before reheating.
Variations
Fresh rosemary sprigs: You can use the same amount of fresh thyme or sage to change up the flavor. Or do a mix of fresh herbs.
Dried herbs: If you have dried rosemary on hand, you can use it instead of fresh, but you will need to use less. Two teaspoons of dried will work great. Or try other dried herbs like thyme, parsley, basil, or sage.
Side Dish Ideas
These chops go with all the sides – veggies, bread, salad…here are some of my favorites!
- Potatoes: Try Parmesan roasted potatoes, mashed potatoes, cheesy potato casserole, garlic fries, or roasted sweet potato wedges.
- Other veggies: Garlic butter broccoli, sauteed green beans, glazed carrots, or balsamic Brussels sprouts.
- Pasta: Some butter noodles, baked mac and cheese, or white macaroni and cheese would not be wrong.
- Salads: Try green bean potato salad, orzo pasta salad, or a simple green salad with poppyseed dressing.
- Bread: Garlic toast is my go-to!
I hope you love these rosemary pork chops! They’re such an easy main dish with tons of flavor. Enjoy!
Happy cooking,
