If you love a dish that feels both comforting and elegantly simple, then you are going to adore these Rosemary Garlic Butter Pork Chops. This recipe combines tender, juicy pork chops with a luscious, buttery sauce infused with fresh rosemary and garlic, creating an irresistible harmony of flavors that will instantly become a dinner favorite. The Rosemary Garlic Butter Pork Chops deliver a perfect balance of savory richness and aromatic freshness that’s easy enough for a weeknight but impressive enough to serve guests. Once you make these, you’ll keep coming back to this classic with a twist.

Rosemary Garlic Butter Pork Chops Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its straightforward yet essential ingredients. Each one is carefully chosen to build layers of flavor and texture—the fresh rosemary and garlic infuse the butter sauce with fragrant depth, the flour creates a beautiful golden crust on the pork chops, and the chicken stock adds just the right amount of moisture for the sauce to come together beautifully.

4x 150g/5oz boneless Pork Loin Chops: Choose chops that are about the same thickness for even cooking and juiciness.
35g / 1/4 cup Plain Flour: This helps create a nice golden crust and slightly thickens the sauce for richness.
1 tsp EACH: Salt, Garlic Powder: Essential seasonings that enhance both the pork and the coating.
1/2 tsp Black Pepper: Adds a gentle warmth without overpowering the other flavors.
1 tbsp Olive Oil: For searing the pork chops to a beautiful golden-brown finish.
2 tsp finely diced Fresh Rosemary: The star herb, providing piney aroma that upgrades the butter sauce wonderfully.
2 cloves Garlic, finely diced: Adds aromatic depth and a hint of spicy sweetness.
120ml / 1/2 cup Chicken Stock: The liquid base for your sauce, enhancing flavor and keeping the pork moist.
6 tbsp / 90g Unsalted Butter, diced into small cubes: Creates that luscious, rich sauce you’ll want to spoon over everything.
1 Lemon, sliced into 4 wedges (to serve): The fresh citrus wedges cut through the richness beautifully and brighten the dish.

How to Make Rosemary Garlic Butter Pork Chops

Step 1: Prepare and Coat the Chops

First, get your flour and seasonings ready by mixing the plain flour with salt, garlic powder, and black pepper in a shallow dish. This simple coating is crucial— it locks in the pork’s juices while giving you that irresistible golden crust. Take each pork chop and coat both sides evenly; this will ensure a nice sear and help thicken your sauce later. Set them aside and get ready to heat up the pan.

Step 2: Sear the Pork Chops

Heat the olive oil in a large pan over medium-high heat until it’s shimmering. Add your chops carefully and sear for around 3 minutes on each side. You’re looking for a golden exterior with the center just about cooked through. If your chops have strips of fat, stack them with the fats aligned and sear fat-side down—the rendered fat adds amazing flavor to your sauce. Once done, place the chops on a plate to rest and lower the heat to medium.

Step 3: Make the Rosemary Garlic Butter Sauce

In the same pan, now with about a tablespoon of fat left, toss in the finely diced rosemary and garlic. Fry gently until the garlic just begins to turn golden—be careful to avoid burning it as that bitterness would overpower the dish. Pour in the chicken stock and immediately whisk in the butter cubes one by one. As the butter melts, it will emulsify into a creamy, rich sauce. Let this simmer for 2-3 minutes, stirring frequently until it thickens slightly and turns a bit cloudy. Don’t forget to stir in the resting juices from the pork to maximize flavor. Taste and add salt or pepper if needed.

Step 4: Finish and Baste

Turn the heat to low and nestle the pork chops back into the pan. Spoon the sauce over them continuously for about a minute—this step infuses the chops with that buttery rosemary garlic goodness and thickens the sauce a bit more thanks to the flour coating. Once everything looks glossy and irresistible, it’s time to plate and get ready to enjoy!

How to Serve Rosemary Garlic Butter Pork Chops

Garnishes

A simple lemon wedge for each plate works wonders. A squeeze of fresh lemon juice adds just the right bright, acidic contrast to the richness of the butter sauce. If you want to get fancy, sprinkle a little extra fresh rosemary on top for a burst of color and aroma.

Side Dishes

These chops pair beautifully with creamy mashed potatoes or buttery roasted vegetables—both help soak up that luscious rosemary garlic butter sauce. For a lighter touch, steamed green beans or a crisp mixed salad offer fresh, crunchy balance to the buttery indulgence.

Creative Ways to Present

Try serving your Rosemary Garlic Butter Pork Chops over a bed of garlic-infused polenta or alongside a wild mushroom risotto for a cozy yet elegant meal. For a delightful twist, drizzle a little extra melted butter sauce over sautéed spinach and top with toasted nuts for textural contrast.

Make Ahead and Storage

Storing Leftovers

Leftover Rosemary Garlic Butter Pork Chops store well in an airtight container in the refrigerator for up to 3 days. Keeping the sauce in with the chops helps maintain moisture, so be sure not to drain it off before storing.

Freezing

If you want to freeze the chops, it’s best to keep them in a freezer-safe container with sauce to avoid drying out. They will keep well for up to 2 months. Label your container and thaw overnight in the fridge before reheating.

Reheating

Gently reheat the pork chops in a pan over low heat, spooning the rosemary garlic butter sauce over them to keep things moist and flavorful. Alternatively, microwave on a low setting in short intervals, checking often to prevent overcooking.

FAQs

Can I use bone-in pork chops instead of boneless?

Absolutely! Bone-in chops add extra flavor and tend to stay juicier. Just allow an extra minute or two per side when searing to ensure they are fully cooked.

What if I don’t have fresh rosemary?

Dried rosemary can work in a pinch, but use about half the quantity since dried herbs are more concentrated. Fresh rosemary really elevates the dish with its bright, herbal aroma.

Can I make this recipe gluten-free?

Yes! Substitute the plain flour for a gluten-free alternative like rice flour or cornstarch to get that same beautiful crust and sauce thickness without gluten.

How do I know when the pork chops are cooked perfectly?

The chops should reach an internal temperature of 63°C (145°F) and rest for a few minutes before serving. They should be tender with just a slight blush of pink inside for maximum juiciness.

Can I use other herbs instead of rosemary?

While rosemary is signature for this recipe, thyme or sage also pair wonderfully with garlic and butter for a slightly different but equally delicious twist.

Final Thoughts

You honestly can’t go wrong with making these Rosemary Garlic Butter Pork Chops your new go-to recipe. The combination of tender pork with a rich, aromatic butter sauce is pure comfort on a plate—and it’s so easy to prepare! Whether it’s a busy weeknight or a special occasion, this dish delivers warmth and flavor that everyone will love. Give it a try soon and watch it become an instant favorite in your kitchen!