Rosemary Garlic Butter Pork Chops with Golden Flour Crust
By Olivia Hayes
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Bringing the chops close to room temperature, scoring thick fat, and pan-frying them hot helps them stay flat for better contact with the pan. These rosemary garlic butter pork chops finish in a thin, glossy sauce that thickens around a golden flour crust.
Seasoned plain flour gives the boneless pork loin chops a browned exterior and leaves a light coating that later helps the sauce cling. Fresh rosemary, fresh garlic, chicken stock, and unsalted butter make the sauce, while using unsalted butter lets the seasoning be adjusted at the end. The resting juices from the pork are stirred in rather than discarded.
The chops are ready to leave the pan when they are golden outside and only just cooked through the centre. Their thickness affects the timing, and they continue cooking while resting and during the final basting. The main pitfall is overcooking them before the sauce is made; remove them slightly before your preferred doneness, then return them briefly over low heat.
Fry the garlic only until it begins to take on colour, since darker garlic can taste bitter. Serve each chop with a lemon wedge; a squeeze cuts through the buttery sauce. The article serves them with green beans and baby potatoes.
Why you'll love this recipe
- Scoring a thick fat strip helps the chops stay flat, improving contact with the pan so both sides can brown more evenly.
- A seasoned flour coating builds a golden crust that absorbs the butter sauce and helps it cling to the pork instead of sliding off.
- Removing the pork when it is only just cooked avoids prolonged high heat, while resting and final basting finish the chops gently.
- Fresh rosemary and garlic are fried briefly in the pan fat, concentrating their aroma before stock and butter form the sauce.
- Whisking cold butter into chicken stock creates a cloudy sauce that gains body during its short simmer and with flour from the chops.
- Resting juices go back into the pan rather than being wasted, adding pork flavor directly to the rosemary garlic butter sauce.
Ingredients
- •4 boneless pork loin chops (150g/5oz each, brought to room temperature; score the fat if fairly thick)
- •35 g plain flour (1/4 cup)
- •1 tsp salt
- •1 tsp garlic powder
- •0.5 tsp black pepper
- •1 tbsp olive oil
- •2 tsp fresh rosemary (finely diced)
- •2 cloves garlic (finely diced)
- •120 ml chicken stock (1/2 cup)
- •6 tbsp unsalted butter (90g, diced into small cubes)
- •1 lemon (sliced into 4 wedges, to serve)
Instructions
- 1
Combine the flour, salt, garlic powder, and black pepper in a large shallow dish.
- 2
Coat both sides of each pork chop in the seasoned flour and set aside.
- 3
Heat the olive oil in a large pan over medium-high heat.
- 4
Fry the chops for around 3 minutes per side, until golden outside and only just cooked through the centre.
- 5
If the chops have fat strips, stack them with the fat aligned and sear fat-side-down to render the fat.
- 6
Transfer the chops to a plate and lower the heat to medium.
- 7
Leave about 1 tablespoon of fat in the pan, discarding any excess.
- 8
Fry the rosemary and garlic in the remaining fat until the garlic just begins to take on colour.
- 9
Pour in the chicken stock.
- 10
Whisk in the butter until melted and bound into a sauce.
- 11
Simmer for 2 to 3 minutes, stirring frequently, until the sauce turns cloudy and begins to thicken.
- 12
Stir in the resting juices from the pork and adjust with salt and pepper if desired.
- 13
Lower the heat, return the chops to the pan, and baste them in the sauce for 1 minute.
- 14
Serve each pork chop with a lemon wedge.
FAQ
Nutrition (per serving)
Calories
398
Protein
34.7g
Fat
25.93g
Carbs
4.94g
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