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Garlic Rosemary Pork Chops

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Garlic and rosemary butter flavors these thick, bone-in pork chops and keeps them moist while they cook. They are seared on the stove, then finish cooking to perfection in the oven!

Thick, bone-in pork chop topped with garlic-rosemary butter with a green salad and cherry tomatoes on the side.

These garlic rosemary pork chops are seriously tender with a pop of flavor that is not overpowering. Serve with a simple green salad topped with cherry tomatoes and dressing of your choice for the perfect quick and easy weeknight meal!

Looking down on a pork chop topped with garlic and rosemary butter with a green salad on the side.

What you will need:

Bone-in pork chops, ghee, fresh rosemary, garlic clove, olive oil, salt, and pepper.
  • Bone-in pork chops that are an inch thick are ideal for this recipe.
  • Olive oil to sear your salt and pepper seasoned pork chops in a skillet.
  • Ghee (or melted butter) mixed with fresh, minced garlic and rosemary makes a simple and delicious topping.

How to make Garlic Rosemary Pork Chops

Mix the ghee, rosemary, and garlic together in a small bowl. Set aside.

Garlic, chopped rosemary, and butter mixed together in a small bowl.

Preheat the oven to 375 degrees.

Heat olive oil in a large oven-safe skillet over medium heat. Season both sides of the pork chops with sea salt and pepper.

Place the pork chops in the skillet and sear until golden brown, about 4 minutes.

Two bone-in pork chops in an oiled skillet.

Flip the pork chops over and sear the second side for an additional 4 minutes.

Two browned pork chops in a skillet.

Use a large spoon to top the chops with a generous amount of garlic rosemary butter. Add a sprig or two or rosemary if you have it and place in the oven.

Two pork chops topped with garlic-rosemary butter in a skillet with a fresh rosemary sprig between them.

Bake for 8 to 10 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer.

Thick, bone-in pork chop topped with garlic-rosemary butter with a green salad and cherry tomatoes on the side.

Remove from oven and serve with remaining garlic rosemary butter.

A sliced pork chop topped with melted garlic rosemary butter with a green salad on the side.

Serve with a green salad, Sautéed Zucchini and Carrots, or Simple Cauliflower Mash for Whole30, Paleo, or Keto.

Recipe Notes & Tips:

  • All stoves and ovens cook differently, cooking times are approximate.
  • Check internal temperature before placing in the oven.
  • If using boneless or thinner pork chops, you may not need to finish cooking in the oven.
  • This recipe can be easily doubled or quadrupled if needed.

Tools used to create this recipe:

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Enjoy!!

Looking down on a bone-in pork chops topped with garlic butter with greens and cherry tomatoes on the side.

Garlic Rosemary Pork Chops

Garlic and rosemary butter flavors these thick, bone-in pork chops and keeps them moist while they cook on the stove, then finish in the oven!
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Course: Main Course
Cuisine: American, Mediterranean
Keyword: skillet pork chops
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 Servings
Calories: 470kcal
Author: Lisa Johnson

Ingredients

  • 2 pork chops thick-cut (1-inch), bone-in
  • 1 tablespoon olive oil
  • sea salt and black pepper to taste
  • .25 cup melted ghee or unsalted butter
  • 0.5 tablespoon chopped, fresh rosemary
  • 1 large clove garlic minced

Instructions

  • Mix the ghee, rosemary, and garlic together in a small bowl. Set aside.
  • Preheat the oven to 375 degrees.
  • Heat olive oil in a large oven-safe skillet over medium heat. Season both sides of the pork chops with sea salt and pepper.
  • Place the pork chops in the skillet and sear until golden brown, about 4 minutes. Flip the pork chops over and sear the second side for an additional 4 minutes.
  • Use a large spoon to top the chops with a generous amount of garlic rosemary butter. Add a sprig or two or rosemary if you have it and place in the oven.
  • Bake for 8 to 10 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer. Remove from oven and serve with remaining garlic rosemary butter.

Notes

  • All stoves and ovens cook differently, cooking times are approximate.
  • Check internal temperature before placing in the oven.
  • If using boneless or thinner pork chops, you may not need to finish cooking in the oven.
  • This recipe can be easily doubled or quadrupled if needed.

Nutrition

Calories: 470kcal | Carbohydrates: 1g | Protein: 29g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 65mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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