Quick Rosemary Pork Chops

Name: Quick Rosemary Pork Chops
Total time: 20 min
Yield: 4 serving
Ingredients: 4 small pork chops; 1 tablespoon butter; 1/2 cup sherry; 1 1/2 teaspoons fresh Rosemary; 2 garlic cloves; 1/4 to 1/2 teaspoon salt; 1/4 teaspoon pepper

User Reviews

5.0

12 reviews

Excellent

Total Time
20 mins
Servings
4
Calories
338 kcal
Course
Dinner

Quick Rosemary Pork Chops

Jack Kelley

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Quick pork chops made with rosemary and sherry that can be on the table in about 20 minutes. So easy and delicious you won’t believe it.

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Ingredients

Servings

4 small pork chops
1 tablespoon butter
1/2 cup sherry plus more for deglazing
1 1/2 teaspoons fresh Rosemary or 1/2 teaspoon dried, minced
2 garlic cloves minced or crushed
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

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Instructions

Heat a large skillet over medium-high heat. Once pan is very hot, melt butter. Sear pork chops, flipping once, about 1 to 2 minutes per side.
Turn heat down to medium and add sherry, rosemary, garlic, salt, and pepper.
Allow liquid to come to a simmer and cook, flipping once, until an instant-read thermometer inserted into the center of the pork chops reads at least 145°F (about 8-16 minutes depending on the thickness of the chops).
Move chops to a plate to rest for at least five minutes.
Deglaze pan by pouring a couple tablespoons of sherry over the hot surface and scraping off all of the blackened bits with a spatula. Simmer for 30 seconds or so until mixture is thickened and pour back over the chops or toss with steamed vegetables for a quick and easy side.
Serve and enjoy!

Notes

*If you have particularly thick pork chops and all of your sherry cooks off before they are cooked through, feel free to add a small splash of sherry to the pan so your garlic doesn't burn.