One of the simplest weeknight recipes is the humble pork chop. These are great for a quick meal because they cook fast, taste good, and have so many customizations. For example these garlic and rosemary pork chops are one of my easy recipes when I don’t feel like putting too much effort into dinner.
I cook with pork A LOT, but strangely enough I don’t have many pork chop recipes. I think the reason being is that I pretty much cook pork chops just a few ways, with this garlic and rosemary pan fried pork chop recipe being my favorite.
If you don’t feel like cooking an entire rack of pork, or just want something quick with little effort, then pork chops are a great choice. Cheaper than steak, you can even pair them with the same steak side dishes you would normally make!
How To Make Garlic And Rosemary Pork Chops
The key ingredient in this recipe is of course the pork chops. I suggest getting rather thick chops because if you go too thin they can dry out. Other than that you will need just a few ingredients and you’ll have a delicious weeknight meal in less than 15 minutes.
4 Pork Chops – try to get ones that are 3-5 cm (around 1.5-2 inches). I find it cheaper if you buy the entire rack yourself and cut them at home, but you should do what is convenient for you.
1 bulb Garlic – peeled and thinly sliced
50 grams Butter – about 3-4 tablespoons. You can use more so don’t think of this as a super accurate measurement.
1 bunch Rosemary
Olive Oil – to coat the pan
Salt – as needed
Generously salt both sides of the pork chops. In a pan add the olive oil and turn the heat to high. Once the oil is hot, lay down your pork chops and sear for 2-3 minutes. You want to form a nice crust on the meat before the next step.
Flip the pork chops when browned and add the butter, garlic, and rosemary. I suggest pushing the rosemary down into the oil, but letting the garlic sit on top of the chops so it doesn’t burn immediately.
Tilt the pan towards you and use a spoon to baste the chops. Let the hot oil pour over the garlic which will flavor these garlic and rosemary pork chops so perfectly. Baste for about 3 minutes and then check for done-ness. I personally like to eat my pork medium, but if you want it well done then cook it to your desired level.
Remove the cooked rosemary before plating. Serve these delicious pork chops with some French whipped potatoes or with some sauteed mushrooms for a complete meal.
Garlic And Rosemary Pork Chops
- 1 Pan | for frying
- 4 Pork Chops try to get ones that are 3-5 cm around 1.5-2 inches. I find it cheaper if you buy the entire rack yourself and cut them at home, but you should do what is convenient for you.
- 1 bulb Garlic peeled and thinly sliced
- 50 grams Butter about 3-4 tablespoons. You can use more so don't think of this as a super accurate measurement.
- 1 bunch Rosemary
- Olive Oil to coat the pan
- Salt as needed
- Salt both sides of the pork chops
- Add a bit of olive oil to a pan and place on high heat. When hot lay down the pork chops and let sear for about 3 minutes.
- Flip the chops and add the butter, rosemary, and garlic. Tilt the pan towards you and use a spoon to baste the chops for another 3 minutes. Test for doneness and if cooked to your preference then remove from the pan.
- Plate and spoon over some of the garlic butter. Enjoy!
Garlic And Rosemary Pork Chops
Best Pork Recipes
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