Rosemary pork chops are an easy 20 minute skillet recipe for juicy, tender chops swimming a flavorful, garlic butter pan sauce. Learn how to cook pork chops so they don’t dry out with this quick weeknight dinner!
Quick Pan Fried garlic rosmeary pork chops
When you need dinner in a flash, a quick pan fry recipe is the way to get the job done. Rosemary pork chops cook in less than 20 minutes, start to finish, with a buttery garlic pan sauce to boot!
Baked breaded pork chops are a popular favorite highlighted in my gluten free cookbook, but, although flavorful, breading pork adds a bit more prep work. I love how these skillet chops are not only effortless to prepare, but ready to serve in minutes!
First, the pork pan fries to achieve a nice golden crust, then it gently steams with garlic, wine, and rosemary to infuse in flavor. A touch of butter and lemon finishes the pan sauce to serve alongside juicy, tender chops.
- Fresh rosemary – While dried rosemary may be substituted (1/2 teaspoon dried), for best flavor, stick with the fresh rosemary sprigs. The flavor melds into the pork and pan sauce as it cooks.
- Garlic cloves- The amount of fresh garlic is discretionary. For a more robust garlic rosemary flavor, double the amount suggested.
- White wine – Used to make the pan sauce, add flavor, and keep the pork chops juicy. Swap with chicken broth for an alternative option.
- Pork chops – Choose between boneless or bone-in pork chops. However, to keep the meat moist, make sure they are at least 1-inch thick. Since bone-in pork chops are larger, you may have to cook in batches.
how to make rosemary pork chops recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by letting the pork sit at room temperature for at least 20 minutes first. Pat dry and season both sides with salt and black pepper.
- Heat a large skillet over medium-high heat until hot. Once the pan is hot, add the olive oil to heat.
- Sear the pork chops on one side until golden brown, about 3 minutes. Flip to the other side and cook for 1 more minute.
- Lower the heat and add the rosemary, garlic, and wine. Cover and cook until a meat thermometer registers to 145 degrees Fahrenheit. When testing the recipe, mine took about 5 minutes, but may take up to 9 minutes, depending on the thickness of the pork.
- Remove the lid to melt butter and add lemon for the sauce. Let the pork chops rest for 5 minutes before serving.
keeping skillet pork chops moist
Since pork is such a lean meat, it has a tendency to dry out. When preparing skillet chops, enjoy juicy perfection by following these simple tips.
First, bring the meat to room temperature first. This helps the meat cook evenly in less time, so they do not dry out. Shoot for at least 20 minutes, but 30 minutes is ideal.
Next, sear first then cover and cook. Browning the pork in a hot skillet first, seals in the juices. However, continuing to cook at such a high temp will dry them out. Add a little liquid, cover and cook on low to gently finish cooking.
Last, take an internal temperature to avoid overcooking. Pork chop recipes may not depict accurate cooking times because they cannot account for variance in thickness and starting temperatures. Take the temperature a few minutes before cooking time ends and remove from heat once they reach 145ºF.
optional flavor swaps
Garlic rosemary pork chops combine a complimentary flavors, but this recipe is easily adaptable to a variety of flavors.
Replace the lemon juice with balsamic vinegar for a more robust, tangy sauce. Alternatively, swap out the rosemary with any preferred fresh herbs, such as thyme or tarragon.
To add a bit of sweetness to the sauce, like in instant pot pork roast, add a touch of honey or maple syrup.
expert tips and tricks
- To achieve a nice sear, use a heavy skillet, such as a cast iron pan, and heat the pan before adding the extra-virgin olive oil.
- Since this skillet recipe goes so fast, prep all the ingredients ahead of time. Measure the garlic and rosemary into a small bowl, squeeze the lemon juice, and measure the wine.
- The pork chops may also be finished in the oven instead of the stove top. Brown the meat in an oven safe skillet first. Flip and stir in the garlic rosemary mixture. Transfer the covered dish into a 375ºF oven for and bake for 10 minutes.
- My favorite kitchen tool is my instant-read thermometer, which is the surefire way to avoid overcooking meat.
- Another favorite gadget to save time on clean up, is this handy pan frywall. I prefer them over the screen covers because you can access what is in the pan and it doesn’t condense the steam.
For a well-rounded meal kids love, serve the pork chops with a starch and vegetable, such as green beans, broccoli, or corn.
For potatoes, I prefer oven roasted since they cook hands-off while preparing the pork. Two of our personal favorites are Hidden Valley Ranch Potato Potatoes or Mini Hasselback Potatoes. For combination side in one, try roasted potatoes and green beans.
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Rosemary Pork Chops
- 4 center loin pork chops, 1 inch thick (sit at room temp for 20 minutes)
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 2 garlic cloves, minced
- ¼ cup white wine (or chicken broth)
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- Begin by letting the pork sit at room temperature for at least 20 minutes first. Combine the salt and pepper. Pat the chops dry and season both sides.
- Heat a large, 12-ich skillet over medium-high heat until hot, about 3 minutes. Once the pan is hot, add the olive oil and heat until little wisps of smoke appears.
- Add the pork to the hot skillet and sear on one side until golden brown, about 2-3 minutes. Flip to the other side and cook for 1 more minute.
- Reduce the heat to LOW. Push the pork away from the center and add the rosemary, garlic, and wine. Cover and cook until a meat thermometer registers to 145 degrees Fahrenheit, about 5-9 minutes, depending on the thickness of the pork.
- Remove the lid to melt butter and add lemon for the sauce. Remove from heat and let the pork chops rest for 5 minutes before serving.
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- Use a heavy, large skillet to get the best sear. I used a 12-inch cast iron pan, which conducts heat evenly and leaves enough room to not crowd pan.
- Prep and measure all the ingredients ahead of time since this recipe cooks so fast.
- Start checking the temperature of the meat around 4-5 minutes after it has been covered to avoid overcooking.
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