rosemary porkchops with pan gravy on a platter
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Rosemary Pork Chops with Pan Gravy

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Rosemary Pork Chops with Pan Gravy is a lightly seasoned pork chop that are sauted and then topped with a wine based pan gravy.

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I am not a huge pork chop person and because of this, I dont make them often. But I have found the combination of buying quality meat and a good recipe has slowly changed my mind on them.

This is one of the first recipes I made that I knew I would continue making. And so the pork chop dinner is back!  Not that it ever went anywhere in your house but its surely back for us. You will find this a great go to for your chop nights. Not only are the ingredients something most of us have on hand, the flavors work perfectly together. 

What You’ll Need To Make Rosemary Porkchops 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  white wine

½ tbsp 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

Directions:

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. 

Cooking Tips:

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.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

rosemary porkchops with pan gravy on a platter

Rosemary Pork Chops with Pan Gravy

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

a pan seared pork chop with Rosemary and a white wine gravy

Ingredients

  • 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 white wine
  • ½ tbsp 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

Instructions

    1. In a large bowl whisk together the olive oil, wine, salt, pepper and chopped Rosemary.
    2. Add the pork chops one at a time making sure to coat each one in the marinade.
    3. Let the meat sit at room temp for 30 min before cooking.
    4. 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.
    5. Once the pan is hot add your pork chops.
    6. 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.
    7. Once turned let them cook for about another 3 minutes or until the juices run clear.
    8. 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.
    9. Slowly add the stock whisking as you pour to help deglaze the pan.
    10. Add the wine and salt & pepper to your liking. Continue whisking until the gravy is thickened.
    11. Remove from heat and take a ladle to scoop up the gravy and pour directly over the chops.
    12. Serve immediately with any side you wish. We love these with jasmine rice or baked potatoes. 

Check out more of our favorite from scratch recipes below!

Easy Pork Fried Rice

How To Make Home Made Mushroom Soup

Sirloin Steak with Herb Butter

Shrimp and Pinto Beans

Chicken Marsala

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