Sage and Rosemary Pork Chops
Elevate your dinner table with these mouthwatering Sage and Rosemary Pork Chops, a recipe that combines rustic flavors with a touch of elegance. Perfectly seared bone-in pork chops are infused with the earthy essence of fresh sage leaves and aromatic rosemary, while a buttery garlic baste locks in succulence and flavor. The dish is finished with a simple yet luscious pan sauce made from chicken broth and a splash of bright lemon juice, ensuring every bite is irresistibly tender and vibrant. Ready in just 30 minutes and ideal for serving four, this recipe is perfect for both weeknight meals and special occasions. Pair these pork chops with roasted vegetables or creamy mashed potatoes for a memorable dining experience. Keywords: sage and rosemary pork chops, seared pork chops, herbed butter pork, quick pork chop recipe, dinner with pan sauce.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 8 leaves fresh sage leaves
- 4 sprigs fresh rosemary
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice
Instructions
Season both sides of the pork chops generously with salt and black pepper. Let them sit at room temperature for 10 minutes while you prepare the other ingredients.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops in a single layer. Sear for 3-4 minutes on one side until golden brown.
Flip the pork chops and reduce the heat to medium. Add the butter, sage leaves, rosemary sprigs, and garlic cloves (slightly smashed) to the skillet.
Allow the butter to melt and spoon the herbed butter over the pork chops as they cook. Continue cooking for another 4-5 minutes or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork chops and set them aside on a plate to rest.
In the same skillet, pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth reduce by half, about 2-3 minutes.
Stir in the lemon juice and cook for an additional minute. Taste and adjust seasoning if needed.
Pour the pan sauce over the rested pork chops and serve immediately with your favorite sides.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 412 mg | 9% | |
*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.
