Rosemary Pork Chops with Pan Gravy
These rosemary pork chops are marinated then pan-seared and topped with a delicious white wine gravy. These make a tender pork chop filled with fantastic flavor.
Turn a weeknight dinner into a cozy warm meal with a classic pork chop night. I do this with both bone-in chops and boneless when I can’t find the bone-in that I prefer. The thickness of the chops does determine how long they will take to cook through. I like to use an instant-read thermometer to take the guesswork out of it and find it the best way to do so. Otherwise, you’ll have to do the center cut test.
Either way, this is one of those great recipes when you want comfort but don’t have a lot of time. I find I can get these on the dinner table in under 30 minutes and for me, the less time it takes me to cook a busy weeknight meal the better.
These Rosemary Pork Chops Are…
- An easy recipe you can make with either bone-in pork chops or boneless pork chops.
- A simple recipe that results in a tender pork chop with great flavor.
- Golden brown and flavored with fresh simple rosemary.
- One of the best pork chop recipes with minimal prep time.
- One of my favorite healthy recipes to make with pork.
Ingredients
Chops- you can use either bone-in pork chops or boneless chops. Note that the cooking time will vary. Bone-in chops tend to need a little more time.
Rosemary- use fresh rosemary sprigs over dried if possible. If using dried keep in mind that dried herbs are much more potent than fresh. You will need only a 1/3 of what the recipe calls for if using dried.
Olive Oil- I use extra virgin olive oil but pure olive oil or avocado oil will also work.
Butter- I use salted in the recipe but you can use unsalted if you like.
Wine- use a white wine that you like drinking. I use chardonnay, pinot grigio or a good sauvignon.
Stock- I like to use chicken stock or my homemade vegetable stock for this.
Flour- all-purpose flour works perfectly to help thick the gravy.
Seasoning- I use sea salt and freshly cracked black pepper but standard salt and pepper will work fine.
Tools
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. Cover the dish with plastic wrap and allow the chops to sit at room temperature for 30 min before cooking.
Note: You can also place the marinade in a freezer bag and the pork chops to the bag for easier clean up.
When ready, take a heavy-bottomed skillet and heat 2 tbsp. of butter with 1 tbsp. of olive oil to help the butter not burn over medium heat. Add the chops to the hot pan. Allow the chops to cook for several minutes until the corners of the meat appear golden. Once turned allow the chops to cook until the juices run clear.
Note: Cook time will vary due to the thickness of the pork chops. Pork chops are done when the internal temperature is 145℉. Use a meat thermometer for accuracy.
Remove the chops from the pan and reduce the heat to medium-low.
Add the 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.
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.
- 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.
- When making the gravy be sure to add the stock slowly and allow it to thicken by simmering for a few seconds, then add more until all the stock is used.
Serving Suggestions
These 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 pork chops or to keep it simple, green beans always go well with pork chops.
How To Store
To store place pork chops in an airtight container. Before placing them in the fridge make sure to allow them to come to room temperature. Pork chops will last up to 3 days in the fridge. To reheat you can either reheat the pork chops in a skillet or bake pork chops at 280℉ until warmed through.
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Rosemary Pork Chops with Pan Gravy
A pan seared pork chop with rosemary and a white wine gravy.
Ingredients
- 4 boneless pork chops
- 1 sprig of fresh rosemary chopped (about 2 tsp)
- 1/4 cup plus 1 tbsp
- 2 tbsp butter
- 1/3 cup of white wine
- 1 tsp sea salt
- cracked black pepper
- Pan Gravy:
- 2 tbsp flour
- 1 ½ cups of stock
- 2 tbsp white wine
- Salt and pepper to taste
Instructions
- 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 2 tbsp. of butter with 1 tbsp. of olive oil to help the butter not burn over medium heat.
- Add the chops to the hot pan.
- Let the chops cook for several minutes until the edges appear golden.
- Once turned let them cook for about another 3 minutes or so until the juices run clear.
- Remove the chops 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 with any extra salt or pepper needed.
- 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.
Notes
- 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.
- 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.
- When making the gravy be sure to add the stock slowly and allow it to thicken by simmering for a few seconds, then add more until all the stock is used.
Nutrition Information:
Yield:
4Serving Size:
1 chopAmount Per Serving: Calories: 435Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 949mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 39g
