Rosemary Garlic Butter Pork Chops
These pork chops are drenched in an irresistible garlic butter sauce that only requires 4 ingredients!
Servings: 4
Cost: £2 / $2.50
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chops)
- Large Pan, Tongs & Wooden Spoon
- Jug (for stock)
Ingredients
- 4x 150g/5oz boneless Pork Loin Chops, brought to room temp (score the fat if it's fairly thick - see notes)
- 35g / 1/4 cup Plain Flour
- 1 tsp EACH: Salt, Garlic Powder
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 2 tsp finely diced Fresh Rosemary
- 2 cloves of Garlic, finely diced (see notes)
- 120ml / 1/2 cup Chicken Stock
- 6 tbsp / 90g Unsalted Butter, diced into small cubes
- 1 Lemon, sliced into 4 wedges (to serve)
Instructions
- In a large shallow dish combine the flour with salt, garlic powder and black pepper. One by one, coat both sides of the chops, then place to one side.
- Add 1 tbsp oil to a large pan over medium-high heat. Once hot, add the chops and fry each side for around 3 minutes, or until golden on the outside and only just about cooked through the centre. If they've got strips of fat, stack the chops on top of each other with the fat aligning, then sear them fat-side-down to render it. Place the chops on a plate to one side and lower the heat to medium. You want about 1 tbsp fat left in the pan, so discard some if there's excess.
- Add the rosemary and garlic and fry in the leftover fat until the garlic just begins to take on colour (be careful it doesn't burn or it'll turn bitter). Pour in the stock, then whisk in the butter until it melts and binds into a sauce. Simmer for 2-3 minutes, stirring frequently, until the sauce turns cloudy and begins to thicken. Stir in the resting juices from the pork and adjust the seasoning with salt and pepper if desired.
- Lower the heat and add the chops back in. Baste them in the sauce for just a minute (the excess flour will thicken the sauce a little more) then serve up with a lemon wedge per person.
Video
Notes
a) Pork chops - I typically use pork loin steaks or chops, which will vary in size. If they're got a thick strip of fat, just score it (don't go through the meat, just the fat). This will help prevent them curling up in the pan. I always like to take my pork out the fridge 30 mins or so before needed, as I find it helps relax the meat and prevent them seizing up in the pan.
b) Cooking the chops - Timings will be depend on how thick the chops are. In general, they probably don't need as long as you think. They'll carry on cooking slightly as they rest and when added back to the pan, so take them out the pan slightly before your preference. The safe internal temp for pork is 63C/145F which is a blush of pink inside (completely fine).
c) Garlic - Make sure you're using fresh garlic (not the pickled jarred stuff). Jarred/pickled garlic will throw off the flavour. You only want to fry the garlic until it just begins to colour. If the pan is still pretty hot this can happen within 10 seconds or so!
d) Lemon - A squeeze of lemon juice at the end is great to cut through the rich, buttery sauce. Plus lemon pairs so beautifully with garlic, rosemary and butter!
e) Serving - Here I've served with Green Beans and Baby Potatoes, but check out my Side Dishes for more inspo!
f) Calories - Just the pork chops and sauce assuming half the flour/seasoning is picked up.
Nutrition
Calories: 398kcal | Carbohydrates: 4.94g | Protein: 34.7g | Fat: 25.93g | Saturated Fat: 13.246g | Polyunsaturated Fat: 1.585g | Monounsaturated Fat: 9.275g | Trans Fat: 0.736g | Cholesterol: 145mg | Sodium: 483mg | Potassium: 612mg | Fiber: 0.3g | Sugar: 0.19g | Vitamin A: 544IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 1.13mg