Rosemary Pork Chops

cooked pork chops in a pan.

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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.


  • 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


  1. 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.
  2. 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.
  3. Place a cast iron skillet over medium-high heat, heat it for about 2-3 minutes, and then add the butter.
  4. 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.
  5. 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.
  6. Transfer the pork chops to a plate and rest them for 5 minutes before serving.


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.