Rosemary Garlic Butter Pork Chops
Directions
- 1In a large shallow dish combine the flour with salt, garlic powder and pepper. Coat both sides of the chops and place to one side.
- 2Add 1 tbsp oil to a large pan over medium-high heat. Add the chops and fry each side for around 3 minutes, or until golden on the outside and cooked through the centre.
- 3Add rosemary & garlic and fry in the leftover fat until the garlic just begins to take on color. Pour in the stock, then whisk in the butter until it melts and binds into a sauce.
- 4Simmer for 2-3 minutes, stirring frequently, until the sauce begins to thicken. Stir in the resting juices from the pork and adjust the seasoning with salt & pepper if desired.
- 5Lower the heat and add the chops back in. Baste in the sauce for just a minute and serve up with a lemon wedge per chop.
Ingredients
- 4 150g/5oz boneless pork loin chops
- 35 g/1/4 cup plain flour
- 1 tsp salt
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tsp finely diced fresh rosemary
- 2 cloves finely diced garlic
- 120 ml/1/2 cup chicken stock
- 6 tbsp/90g unsalted butter
- 1 lemon
Equipment
large shallow dishlarge pan