Pan Seared Pork Chops W Rosemary
Elevate your dinner table with these Pan Seared Pork Chops with Rosemary—a perfect balance of simplicity and gourmet flavor. Juicy, bone-in pork chops are seasoned and seared to golden perfection, then basted with luxurious melted butter infused with fresh rosemary and gently smashed garlic. This quick and easy recipe takes just 15 minutes of cook time, delivering restaurant-quality results right in your kitchen! With minimal ingredients and a rustic skillet cooking method, these tender pork chops are ideal for weeknight dinners or special occasions. Serve them with a drizzle of savory pan drippings for an effortlessly elegant, flavor-packed main dish. Looking for a crowd-pleaser? This recipe pairs perfectly with roasted vegetables or creamy mashed potatoes for the ultimate comfort meal.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 sprigs Fresh rosemary
- 4 pieces Garlic cloves
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Remove the pork chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
Peel the garlic cloves and lightly smash them with the flat side of a knife to release their flavor.
Heat a large skillet over medium-high heat. Add olive oil and let it heat until it shimmers but does not smoke.
Carefully place the pork chops in the skillet and sear them for about 3-4 minutes on each side, or until a deep golden-brown crust forms.
Reduce the heat to medium, add the butter, rosemary sprigs, and smashed garlic to the pan.
Tilt the skillet slightly and use a spoon to baste the pork chops with the melted butter for an additional 2-3 minutes on each side. This will infuse the chops with rosemary and garlic flavor.
Check for doneness; the internal temperature should reach 145°F (63°C). If the chops are thick and need more time, reduce the heat to medium-low and cook for another 2-3 minutes per side.
Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to retain their juices.
Serve the pork chops warm, spooning some of the pan drippings over the top for extra flavor.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2612 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
