Rosemary Garlic Butter Pork Chops

30 mins
Serves 4
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Directions

  1. 1Combine flour, salt, garlic powder, and pepper in a shallow dish. Coat both sides of each chop in the seasoned flour.
  2. 2Combine flour, salt, garlic powder, and pepper in a shallow dish. Coat both sides of each chop in the seasoned flour.
  3. 3Combine flour, salt, garlic powder, and pepper in a shallow dish. Coat both sides of each chop in the seasoned flour.
  4. 4Heat olive oil in a large pan over medium-high heat. Add chops and fry each side for 3 minutes, or until golden and almost cooked through. If chops have fat strips, stack them fat-side down to render the fat. Remove chops from pan and set aside, reducing heat to medium.
  5. 5Heat olive oil in a large pan over medium-high heat. Add chops and fry each side for 3 minutes, or until golden and almost cooked through. If chops have fat strips, stack them fat-side down to render the fat. Remove chops from pan and set aside, reducing heat to medium.
  6. 6Heat olive oil in a large pan over medium-high heat. Add chops and fry each side for 3 minutes, or until golden and almost cooked through. If chops have fat strips, stack them fat-side down to render the fat. Remove chops from pan and set aside, reducing heat to medium.
  7. 7Add rosemary and garlic to the pan and fry until garlic softens. Pour in chicken stock, whisk in butter until melted and sauce thickens (2-3 mins). Stir in resting juices from pork, adjusting seasoning as needed.
  8. 8Add rosemary and garlic to the pan and fry until garlic softens. Pour in chicken stock, whisk in butter until melted and sauce thickens (2-3 mins). Stir in resting juices from pork, adjusting seasoning as needed.
  9. 9Add rosemary and garlic to the pan and fry until garlic softens. Pour in chicken stock, whisk in butter until melted and sauce thickens (2-3 mins). Stir in resting juices from pork, adjusting seasoning as needed.
  10. 10Return chops to pan; baste in sauce for 1 minute. Serve with a lemon wedge.
  11. 11Return chops to pan; baste in sauce for 1 minute. Serve with a lemon wedge.
  12. 12Return chops to pan; baste in sauce for 1 minute. Serve with a lemon wedge.

Ingredients

  • 4 150g/5oz boneless pork loin chops
  • 4 150g/5oz boneless pork loin chops
  • 4 150g/5oz boneless pork loin chops
  • 35 g/1/4 cup plain flour
  • 35 g/1/4 cup plain flour
  • 35 g/1/4 cup plain flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 tsp finely diced fresh rosemary
  • 2 tsp finely diced fresh rosemary
  • 2 tsp finely diced fresh rosemary
  • 2 cloves finely diced garlic
  • 2 cloves finely diced garlic
  • 2 cloves finely diced garlic
  • 120 ml/1/2 cup chicken stock
  • 120 ml/1/2 cup chicken stock
  • 120 ml/1/2 cup chicken stock
  • 6 tbsp/90g unsalted butter
  • 6 tbsp/90g unsalted butter
  • 6 tbsp/90g unsalted butter
  • 1 lemon
  • 1 lemon
  • 1 lemon

Equipment

large shallow dishlarge pan