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Rosemary Pork Chops with Pan Gravy

Rosemary Pork Chops with Pan Gravy are marinated pan-seared chops topped with delicious white wine gravy.

woman holding platter of pork chops with pan gravy

When it comes to pork chops there are so many variations out there to try. Many of them are oven-baked, breaded, or many times both. They all have their place for sure. But this recipe calls for neither as the meat is pan-seared after marinating in a white wine marinade and then topped with a delicious pan gravy that gives it a true wow factor.

If you love cooking your meats with herbs be sure to also try my Sirloin Steak with Herb Butter.


Why I Love This Recipe

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 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 dinner table 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 Them

4 boneless or bone-in pork chops

1 sprigs of fresh rosemary chopped (about 2 tsp)

1/4  cup olive oil plus 1 tbsp for cooking

2 tbsp of butter

1/3 cup of white wine

1 tsp sea salt 

cracked black pepper 

Pan Gravy

2 tbsp flour

1 ½ cups of chicken 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.

rosemary pork chops being marinated

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.

whisking pan drippings with flour

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.

gravy being whisked in a pan
pouring gravy onto pork chops

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.

rosemary pork chops with pan gravy

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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Serving Platter Set of 2

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rosemary pork chops with pan gravy on a platter

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

Yield: 4 servings

Rosemary Pork Chops with Pan Gravy

rosemary pork chops covered in pan gravy

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

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 55 minutes

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

    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 2 tbsp of butter with 1 tbsp of olive oil to help the butter not burn over medium heat.
    5. Once the pan is hot add the pork chops.
    6. Let the chops cook for several minutes until the edges appear golden.
    7. Once turned let them cook for about another 3 minutes or so until the juices run clear.
    8. Remove the chops from the pan and reduce the heat to medium-low.
    9. Add the 2 tbsp of flour to the pan and use a whisk to move it around the pan juices.
    10. Slowly add the stock whisking as you pour to help deglaze the pan.
    11. Add the wine with any extra salt or pepper needed.
    12. Continue whisking until the gravy is thickened.
    13. Remove from heat and take a ladle to scoop up the gravy and pour directly over the chops.
    14. 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:

4

Serving Size:

1 chop

Amount Per Serving: Calories: 435Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 949mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 39g

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