Rosemary Garlic Butter Pork Chops

Ingredients

• 4 pieces Pork Chops (boneless, about 6‑oz each, patted dry)
• 1/2 cup All-Purpose Flour (for dredging, seasoned with salt and pepper)
• 1 tsp Salt (plus extra for seasoning pork)
• 1/2 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 2 tsp Fresh Rosemary (finely chopped)
• 1 cup Chicken Stock (low‑sodium)
• 4 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Olive Oil (for searing)
• 1 tbsp Optional: Fresh Parsley (chopped for garnish)

Instructions

1. Prepare Seasoned Flour

   In a shallow bowl combine the flour, 1 tsp salt, and ½ tsp black pepper; whisk to blend.

   Time: PT2M

2. Season and Dredge Pork Chops

   Pat the pork chops dry, sprinkle both sides with a pinch of salt and pepper, then dredge each chop in the seasoned flour, shaking off excess.

   Time: PT3M

3. Heat the Skillet

   Place the skillet over medium‑high heat and add 2 tbsp olive oil; let the oil shimmer (about 2 minutes).

   Time: PT2M

   Temperature: Medium‑high

4. Sear the Pork Chops

   Add the dredged chops to the skillet in a single layer; sear 3‑4 minutes per side until a deep golden crust forms. Reduce heat to medium and continue cooking 4‑5 minutes more, or until the internal temperature reaches 145°F (63°C).

   Time: PT8M

   Temperature: Medium‑high then medium

5. Rest the Chops

   Transfer the chops to a plate and loosely cover with foil; let rest while you make the sauce (the juices will stay in the pan).

   Time: PT2M

6. Sauté Garlic and Rosemary

   Add 4 tbsp butter to the same skillet; once melted, stir in the minced garlic and chopped rosemary. Cook, stirring, for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium

7. Deglaze and Build the Sauce

   Pour in 1 cup chicken stock, scraping the browned bits from the pan with a wooden spoon. Bring to a gentle simmer for 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Thicken the Sauce

   Add 2‑3 tbsp of the pan juices (or a slurry of 1 tsp flour mixed with water) to the simmering stock; stir and let thicken for another 2 minutes.

   Time: PT2M

   Temperature: Medium

9. Finish the Dish

   Return the pork chops to the skillet, spoon the sauce over them, and heat together for 1‑2 minutes so the meat re‑coats and stays warm.

   Time: PT2M

   Temperature: Medium

10. Serve

    Plate the chops, drizzle extra sauce on top, and garnish with chopped parsley if desired. Serve immediately with your favorite side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

0g