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!
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.
2 tablespoons olive oil
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.
1 tablespoon fresh rosemary, 2 garlic cloves, ¼ cup white wine
Remove the pork chops from the pan and loosely cover with foil. Add the butter and lemon to the drippings in the pan. Raise heat to a simmer to reduce sauce slightly while the pork rests for 5 minutes. Serve with pan sauce spooned over pork.
1 tablespoon butter, 1 tablespoon fresh lemon juice
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Notes
Expert Tips
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.