Rosemary Pork Chops with Pan Gravy is a lightly seasoned pork chop that is sautéed and then topped with a wine-based pan gravy.
When it comes to pork chops there are so many variations out there to try. Many of them are fried, breaded, or both, and for my taste that can be a bit heavy. I tend to favor meats that are lightly seasoned with herbs, pan seared, or grilled over a flame. Something happens to the fat components in meat when cooked properly.
There isn’t any need to disguise the actual meat flavors and it seems to me that the recipes I have come across an attempt to do just that. If you love cooking your meats with herbs be sure to also try my Sirloin Steak with Herb Butter.
In reality, I am not a huge pork chop person and because of this, I don’t make them often. But I have found the combination of buying quality meat and a good recipe has slowly changed my mind on them. If you have a favorite pork chop recipe (aside from this one of course), I would love for you to share it with me.
For this recipe I am using the boneless variety although you can use bone in pork chops for this. Keep in mind your cooking times will vary greatly. If doing so please see the cooking tips below.
I hope you find this recipe a keeper in your kitchen as it is in mine.
Why I Love This Recipe for Rosemary Pork Chops With Pan Gravy
Rosemary is a favorite herb of mine to use. I grow it year round here so there is always a few sprigs available on my countertop. However, there is much more than just the need to use up herbs for this recipe. It is simple, lightly seasoned and the pan gravy gives it just the right amount of a dipping sauce a cut of pork like this needs.
Growing up we ate pork chops smothered in mushroom soup. A recipe that was likely born in the 1950s when the canned food craze came about. My mother and all my friend’s mothers seemed to have this recipe on their rotation. I suppose the simple idea of throwing pork chops into a baking dish along with a can of soup made dinners quick and easy.
But I find a recipe like this Rosemary Pork with Pan Gravy to be almost as simple as that. Add a quick marinade to a bowl, cook them in a pan, and then use the remaining pan juices for a delicious gravy. It seems more complicated but the time it takes those chops to bake in the oven, is the same equivalent to making these Rosemary Pork Chops with Pan Gravy.
What You’ll Need To Make Rosemary Pork Chops With Pan Gravy
4 boneless pork chops- a little over a pounds worth
2 sprigs of fresh rosemary chopped
⅓ cup olive oil and some extra for cooking
⅓ cup of white wine
½ tbsp sea salt
½ tbsp cracked black pepper
1 tbsp butter
2 tbsp flour
1 ½ cups of stock
Salt and pepper to taste
2 tbsp white wine
In a large bowl whisk together the olive oil, wine, salt, pepper, and chopped Rosemary. Add the pork chops one at a time making sure to coat each one in the marinade. Let the meat sit at room temp for 30 min before cooking.
When ready, take a heavy-bottomed skillet and heat the butter with a few drizzles of olive oil to help the butter not burn over medium heat. Once the pan is hot add the pork chops. Let the chops cook for about 3 minutes or until the corners of the meat appear golden. It’s important to only turn them once when cooking. Once turned let them cook for about another 3 minutes or until the juices run clear.
Remove them from the pan and reduce the heat to medium-low. Add the 2 tbsp of flour to the pan and use a whisk to move it around the pan juices. Slowly add the stock whisking as you pour to help deglaze the pan. Add the wine and salt and pepper to your liking.
Continue whisking until the gravy is thickened. Remove from heat and take a ladle to scoop up the gravy and pour directly over the chops. Serve immediately with any side you wish. We love these with jasmine rice or baked potatoes.
Cooking Tips For Rosemary Pork Chops With Pan Gravy
- To ensure a good sear, make sure the butter is completely melted and the pan is hot before adding the chops.
- Buy a good quality pork chop, it makes all the difference.
- Cast Iron is recommended but not absolutely necessary. You can find out more about how to care for and use your cast iron here.
- This recipe calls for boneless pork chops however it will fine with bone in as well. To cook bone in, I would suggest browning the meat in a cast iron skillet. Just the same as the original recipe but once browned I would pop them into a 400℉ oven to finish off cooking. Pork is done when the center of the cut is 145℉. It is a good idea to allow your chops to rest for 3 minutes before slicing into them. If cooked in the oven, transfer the chops to a platter to rest. Then make up the pan gravy on the stove top in the same pan just as the original recipe instructs.
Serving Suggestions For Rosemary Pork Chops With Pan Gravy
These Rosemary Pork Chops go well with a side of jasmine rice, mashed potatoes, or baked potatoes. For a vegetable, option be sure to check out this Roasted Asparagus or Creamed Spinach with Garlic. Both would be great additions to these Rosemary Pork Chops.
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If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
- 4 boneless pork chops- a little over a pounds worth
- 2 sprigs of fresh rosemary chopped
- ⅓ cup olive oil and some extra for cooking
- ⅓ cup of white wine
- ½ tbsp sea salt
- ½ tbsp cracked black pepper
- 1 tbsp butter
- Pan Gravy:
- 2 tbsp flour
- 1 ½ cups of stock
- Salt and pepper to taste
- 2 tbsp white wine
- In a large bowl whisk together the olive oil, wine, salt, pepper and chopped Rosemary.
- Add the pork chops one at a time making sure to coat each one in the marinade.
- Let the meat sit at room temp for 30 min before cooking.
- When ready, take a heavy bottomed skillet and heat the butter with a few drizzles of olive oil to help the butter not burn over medium heat.
- Once the pan is hot add your pork chops.
- Let the chops cook for about 3 minutes or until the corners of the meat appear golden. It's important to only turn them once when cooking.
- Once turned let them cook for about another 3 minutes or until the juices run clear.
- Remove them from the pan and reduce the heat to medium low. Add the 2 tbsp of flour to the pan and use a whisk to move it around the pan juices.
- Slowly add the stock whisking as you pour to help deglaze the pan.
- Add the wine and salt & pepper to your liking. Continue whisking until the gravy is thickened.
- Remove from heat and take a ladle to scoop up the gravy and pour directly over the chops.
- Serve immediately with any side you wish. We love these with jasmine rice or baked potatoes.
Nutrition Information:Yield: 4 Serving Size: 1 chop
Amount Per Serving: Calories: 562Total Fat: 41gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 113mgSodium: 1217mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 39g
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