Rosemary Sage Pork Chops
Elevate weeknight dinners with these succulent Rosemary Sage Pork Chops, a dish that packs rustic flavor and sophistication into every bite. Perfectly seared bone-in pork chops are infused with the earthy aroma of fresh rosemary and sage, complemented by a luscious pan sauce made with garlic, white wine, and chicken broth. This one-skillet recipe not only delivers a golden crust on the pork but also layers each bite with herbaceous, buttery goodness. Ready in just 40 minutes, these tender pork chops are ideal for a cozy family dinner or an impressive main course for guests. Serve them with roasted vegetables or creamy mashed potatoes to complete the meal and let the vibrant sauce shine. Keywords: rosemary sage pork chops, one-skillet pork chops, pork chop pan sauce, quick dinner recipes, savory pork recipes.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 sprigs Fresh rosemary
- 6 leaves Fresh sage leaves
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Chicken broth
- 0.5 cups Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Pat the pork chops dry with paper towels, then season both sides with salt and black pepper.
Finely mince 1 garlic clove and set aside. Leave the remaining 2 garlic cloves whole and gently crush them with the side of a knife.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the pork chops to the skillet and sear for 3-4 minutes per side, or until golden brown. Remove the chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the crushed garlic, rosemary sprigs, and sage leaves. Stir and cook for 1-2 minutes, allowing the herbs to infuse their flavor into the butter.
Pour in the chicken broth and white wine, scraping the bottom of the skillet with a wooden spoon to deglaze it and loosen any browned bits. Simmer the mixture for 3 minutes to slightly reduce the liquid.
Return the pork chops to the skillet, spooning some of the sauce over the top. Lower the heat to medium-low, cover, and let the chops cook for an additional 6-8 minutes, or until they reach an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and let them rest for 5 minutes. While resting, taste the sauce and adjust seasoning if needed.
To serve, place a pork chop on each plate and drizzle with the pan sauce. Garnish with additional fresh rosemary or sage if desired.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.5 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2788 mg | 59% | |
*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.
