I have said it before, and I’ll say it again, when butter and garlic are some of the main ingredients, you can’t go wrong! This rosemary garlic butter sauce was to die for.
Pork chops are always an interesting meal, especially with my kids. Sometimes they absolutely love them, and other times they refuse to even try them. Unfortunately for them, when we made these, they weren’t feeling it. That just meant there was more for us, so I’ll take it!
If you season the pork chops well enough, pan-frying them is all I need to be happy. But adding this, the butter, freshly minced garlic, fresh rosemary, and a little lemon really levels this meal up a few notches.
When we cooked this meal, we chose to pair it with green beans and some creamy garlic mashed potatoes. But there are definitely many other sides you can add.
Let’s walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Pork Chops – Yes, I recommend you use bone-in, but no, you don’t have to. I always feel the bone-in option cooks better and ends more tender. I would also recommend using a regular cut pork chop, not a thin cut. It will help ensure you don’t dry them out while cooking!
- Pro-tip: Cut a few little slits in the fatty edge of the pork chops to keep them from curling when pan frying. This helps them stay flat and ensure they cook evenly and get a nice sear!
- Sides – There are endless possibilities to serve with this meal, but a few of my favorites are below:
- Potatoes – I love serving this with creamy garlic mashed potatoes. You can also do skillet fried potatoes or baked potatoes for a delicious side
- Roasted Vegetables – Brussels sprouts, broccoli, or even carrots would be great!
- Green Beans – This is what we settled on. Easy, healthy, delicious.
- Salad – Lettuce, parmesan, and a little French dressing. Simple and easy
- Anything you can dream up should pair pretty well with this one!
See below for full measurements and cooking instructions!
Equipment
- Heavy-bottomed pan
Ingredients
- For the pork chops:
- 3-4 bone-in pork chops
- Salt, pepper, garlic powder
- 1/4 cup flour
- 1 Tbsp. oil
- 1 Tbsp. butter
- For the rosemary butter sauce:
- 2 Tbsp. rosemary
- 2 cloves garlic
- 1/2 cup chicken stock
- 6 Tbsp. butter
- 1 lemon juiced
Instructions
- Season the pork chops generously on both sides with salt, pepper, and garlic powder.
- Dredge in the flour and shake off any excess.
- In a pan on medium heat, add 1 Tbsp. oil and 1 Tbsp. butter.
- Once hot and melted, add the pork chops.
- Cook for 4 minutes and flip.
- Finish cooking them through and then remove to rest.
- For the rosemary butter sauce:
- In the same pan, add the rosemary and garlic (there should be a little grease remaining, but add more butter if needed).
- Stir and cook for 30 seconds, and then add the chicken stock, butter, and lemon juice.
- Once melted and bubbling, let simmer on low for a minute.
- Add back in the cooked pork chops (and any juices on the plate!) and spoon over the sauce.
- Let it reheat for a minute and then serve
