These rosemary pork chops are the perfect weekday meal. They are easy to make, with simple ingredients that taste great and are done in just over 30 minutes.
I have this friend of mine that will not eat any kind of pork other than bacon. I have made it my mission in life to trick her into eating a pork chop or just something else other than bacon. She has been a good sport about it but I haven’t been able to trick her yet. However that being said she still liked this recipe. Which I found to be the ultimate compliment by getting someone that really doesn’t like pork chops to say they were good. there are also a great go to for a date night since they come together so easily.
In this recipe
There are very few ingredients in this recipe. This makes for a very easy preparation. The one thing that you will want to make sure of that both the garlic and the rosemary are fresh. If you use previously minced garlic the flavor can be much more pungent and bitter or there will be a loss of flavor depending on how long the garlic has been in the package. Using dried rosemary will make the pork chop crunchy as it will not soften too much during cooking.
Chopping the ingredients
If you have a small food processor that is a great way to chop the ingredients as a large one might not get everything and a blender isn’t is the best option. You want to stay away from anything with blunted blades as they will pulverize the garlic and shallot. If that happens then those two flavors can overpower the rosemary. The more that garlic gets pulverized the more pungent the acrid flavors become. The good thing is that the garlic doesn’t need to be minced but finely chopped.
Choosing a good pork chop
You will want to use a bone-in pork chop if you can find them. I prefer to use the center cut. The down side is that bone-in pork chops will take longer to cook than their boneless counterparts. However this is also an advantage since bone-in pork chops cook more slowly and they have more fat in them they tend to be juicer than boneless. Since boneless pork chops are butchered more they also do not contain as much fatty tissue they tend to dry out faster. If you are looking for a leaner meal then use the boneless version but shorten your cooking time by about 5 minutes.
Cooking tips and tricks
There can be a lot of variation for cooking times with pork chops. Here are some things to consider as well tricks to help you out.
- Thinner and boneless pork chops will take less time to cook. If the pork chops are closer to half an inch then do not put them in the oven. Normally cooking them on both sides is enough to cook them thoroughly.
- If you are using boneless pork chops then add an additional 2 tablespoons of olive oil and while cooking in the skillet use a spoon to coat the tops of the pork chops with the hot oil often.
- Make sure to let the pork chops rest for at least 3-5 minutes depending on their thickness before slicing into them to let the juices reabsorb into the meat.
Looking for other pork chop recipes?
Garlic and Rosemary Pork Chops
- Large skillet oven safe
- 4 pork chops bone in preferred, about 1 inch thick
- 4 tablespoons rosemary fresh, finely chopped
- 4 tablespoons shallot 1 large shallot, finely chopped
- 2 tablespoons garlic 4-5 cloves, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon ground black pepper
- ½ tablespoon salt kosher
- Preheat the oven to 375°F, 190°C, or gas mark 5
- Heat the oven safe skillet with the oil on the stove over medium high heat.
- In a bowl combine the salt, pepper, rosemary, garlic, and shallots together. Evenly spread the rosemary blend over both sides of each pork chop.
- Place each pork chop in the skillet and cook each side for 3 minutes. Place the skillet in the oven and cook for another 15-20 minutes depending on the size, or until the internal temperature reaches 145°F or 63°C.
- Allow to rest for 3-5 minutes before slicing.