Rosemary Pork Chops with Pan Gravy
These Rosemary pork chops are marinated then pan-seared and topped with a delicious white wine gravy.
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…
- Made with either bone-in pork chops or boneless pork chops.
- One of the best pork chop recipes that take very little prep time.
- Golden brown and flavored with fresh Rosemary sprigs.
- An easy recipe with great flavor that works great for a a busy weeknight.
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 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.
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 2 tbsp of butter with 1 tbsp of olive oil to help the butter not burn over medium heat. When the pan is nice and hot add the pork chops. 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. Pork Chops are done when the internal temperature is 165℉.
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 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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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.
- Once the pan is hot add the pork chops.
- 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. 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.
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
