Rosemary Garlic Butter Pork Chops
Quick 25-minute rosemary garlic butter pork chops with a creamy pan sauce. Made with flour, butter, and chicken stock.
Ingredients
- 4 boneless pork loin chops 6 oz each
- 1/4 cup all-purpose flour 35g
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tsp fresh rosemary finely diced
- 2 garlic cloves finely diced
- 1/2 cup chicken stock 120ml
- 6 tbsp unsalted butter cut into small cubes, 90g
- 1 lemon cut into 4 wedges (for serving)
Instructions
Dredge Pork Chops:
In a wide, shallow bowl, mix the flour with salt, garlic powder, and black pepper. Dredge each chop on both sides, then set aside.Sear Chops:
Heat 1 tbsp oil in a large skillet over medium-high heat. Once hot, add the chops and cook about 3 minutes per side until golden and just cooked through. If chops have a fat cap, arrange them fat-side together and sear that side to render. Transfer chops to a plate and reduce heat to medium. Keep about 1 tbsp of fat in the pan; pour off the rest.Make Rosemary Sauce:
Add rosemary and garlic to the pan and sauté in the residual fat until the garlic just starts to color (do not burn, or it becomes bitter). Pour in chicken stock, then whisk in butter until melted and emulsified into a sauce. Simmer for 2-3 minutes, stirring often, until the sauce becomes opaque and thickens. Stir in any accumulated juices from the pork. Season with extra salt and pepper if needed.Finish with Sauce:
Reduce heat, return the chops to the pan, and spoon sauce over them for about 1 minute (the excess flour will further thicken the sauce). Serve each chop with a lemon wedge.