rosemary pork chops

A simple garlic and rosemary pork chop brine yields tender, juicy and flavorful meat every single time!

Garlic and Rosemary Pork Chop Brine

water

coarse kosher salt

brown sugar

black pepper

rosemary

thyme

garlic cloves,

bay leaf

pork

olive oil

Combine all of the brine ingredients in a medium pot. Bring to a simmer and whisk to make sure that the salt is completely dissolved. Remove from heat and allow the brine to cool completely.

Add pork chops to the brine and refrigerate for 1-4 hours (or a quick brine for at least 30 minutes). If you&#039;re using thinner or boneless pork chops, you can brine for just 15-30 minutes.

Remove pork from refrigerator and let come to room temperature on the counter for about 20-30 minutes. Heat olive oil in a large cast iron skillet over medium-high heat until it’s very hot -- about 5 minutes.

Meanwhile, remove pork from brine. Rinse under cold water; pat very dry with paper towels. Brush or rub each side of the pork chops with additional olive oil. The chops will be salty from the brine, so you shouldn’t need to add any more salt and pepper at this time.

Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 145 degrees F (about 7-8 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done.

Transfer pork to a serving plate; pour pan juices over top. Let pork rest for a few minutes before serving.

Rosemary pork chops are an easy 20 minute skillet recipe for juicy, tender chops swimming a flavorful, garlic butter pan sauce.  Learn how to cook pork chops so they don&#039;t dry out with this quick weeknight dinner!

20 Minute Rosemary Pork Chops (Extra Moist)

salt

pepper

rosemary (minced)

garlic

white wine ((or chicken broth))

butter

lemon juice

Begin by letting the pork sit at room temperature for at least 20 minutes first. Combine the salt and pepper. Pat the chops dry and season both sides.

Heat a large, 12-ich skillet over medium-high heat until hot, about 3 minutes. Once the pan is hot, add the olive oil and heat until little wisps of smoke appears.

Add the pork to the hot skillet and sear on one side until golden brown, about 2-3 minutes. Flip to the other side and cook for 1 more minute.

Reduce the heat to LOW. Push the pork away from the center and add the rosemary, garlic, and wine. Cover and cook until a meat thermometer registers to 145 degrees Fahrenheit, about 5-9 minutes, depending on the thickness of the pork.

Remove the pork chops from the pan and loosely cover with foil. Add the butter and lemon to the drippings in the pan. Raise heat to a simmer to reduce sauce slightly while the pork rests for 5 minutes. Serve with pan sauce spooned over pork.

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These pork chops are drenched in an irresistible garlic butter sauce that only requires 4 ingredients!

Rosemary Garlic Butter Pork Chops

4x 150 grams/5 ounces boneless Pork Loin Chops,

/ 1/4 cup Plain Flour

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

tbsp Olive Oil

tsp finely diced Fresh Rosemary

Chicken Stock

Unsalted Butter,

Lemon,

In a large shallow dish combine the flour with salt, garlic powder and black pepper. One by one, coat both sides of the chops, then place to one side.

Add 1 tbsp oil to a large pan over medium-high heat. Once hot, add the chops and fry each side for around 3 minutes, or until golden on the outside and only just about cooked through the centre. If they&#39;ve got strips of fat, stack the chops on top of each other with the fat aligning, then sear them fat-side-down to render it. Place the chops on a plate to one side and lower the heat to medium. You want about 1 tbsp fat left in the pan, so discard some if there&#39;s excess.

Add the rosemary and garlic and fry in the leftover fat until the garlic just begins to take on colour (be careful it doesn&#39;t burn or it&#39;ll turn bitter). Pour in the stock, then whisk in the butter until it melts and binds into a sauce. Simmer for 2-3 minutes, stirring frequently, until the sauce turns cloudy and begins to thicken. Stir in the resting juices from the pork and adjust the seasoning with salt and pepper if desired.

Lower the heat and add the chops back in. Baste them in the sauce for just a minute (the excess flour will thicken the sauce a little more) then serve up with a lemon wedge per person.

https://www.youtube.com/watch?v=eccYveGDHyI

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Garlic and Rosemary Pork Chop Brine

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Top 3 rosemary pork chops recipes from across the web

The most viewed rosemary pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic and Rosemary Pork Chop Brine

20 Minute Rosemary Pork Chops (Extr...

Rosemary Garlic Butter Pork Chops

The most viewed rosemary pork chops recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine