Rosemary Garlic Butter Pork Chops
Directions
- 1Combine flour, salt, garlic powder, and pepper in a shallow dish. Coat both sides of each chop in the seasoned flour.
- 2Heat olive oil in a large pan over medium-high heat. Fry chops for about 3 minutes per side until golden brown and almost cooked through.
- 3If chops have thick fat strips, stack them fat-side down to render the fat. Remove chops and set aside, lowering the heat to medium.
- 4Add rosemary and garlic to the pan and fry until the garlic is lightly browned. Pour in chicken stock and whisk in the butter until melted and thickened into a sauce.
- 5Simmer the sauce for 2-3 minutes, stirring frequently. Stir in the resting juices from the pork and adjust seasoning if needed.
- 6Return chops to the pan, baste in the sauce for one minute, and serve with a lemon wedge.
Ingredients
- 4 x 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