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
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make a meal gluten-free. With this one, the only thing you need to watch for is the flour. A 1:1 gluten-free flour should work perfectly. I love using King Arthur and use it in all of our recipes!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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