Print Recipe

Prep Time 10

Cook Time 15

Servings serves

Ingredients

4 boneless pork chops
¼ cup flour
1 teaspoon garlic powder
salt and pepper
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 cloves garlic, finely chopped
150 mL chicken stock
90 grams butter
1 teaspoon cornflour
1 teaspoon water
1 lemon, sliced into wedges

Instructions

Combine the flour with garlic powder, salt and pepper in a large shallow bowl. Dip each pork chop in the flour mixture to coat each side. Shake off any excess
Heat the olive oil in a large fry pan over a medium-high heat. Add the chops and fry each side until golden, about 3 minutes per side. Remove the chops from the pan and set aside.
To the same pan, add the garlic and rosemary. Fry until the garlic just starts to colour. Add the stock and butter and whisk until the butter melts. Simmer for 3-4 minutes.
Reduce the heat to medium and add the chops back in, along with any resting juices. Mix the corn flour and water to make a paste and add this to the pan with the chops. Baste the chops in the sauce and cook for another minute, until the sauce has thickened.
Serve with a slice of lemon and a generous scoop of the sauce.

When it comes to crafting a delicious and satisfying meal, simplicity often wins the day. These garlic and rosemary pork chops are a perfect example of how a few well-chosen ingredients can come together to create a dish that’s bursting with flavor. Whether you’re cooking for a special occasion or just a weeknight dinner, these pork chops deliver a mouthwatering combination of savory garlic, fragrant rosemary, and a rich, buttery sauce that elevates the humble pork chop to new heights.

Prepping the Pork Chops: The Key to Perfect Sear

Start by setting up your preparation area with a large, shallow bowl for the seasoned flour mixture. Combine the flour with garlic powder, a good pinch of salt, and freshly cracked pepper. This simple mix does double duty, providing flavor while also helping to develop a golden crust on the pork chops. Take each pork chop, one at a time, and dredge it in the flour mixture, making sure to coat every inch. As you lift the chops out, give them a gentle shake to remove any excess flour—this ensures a crisp, even sear.

With your chops prepped, heat a tablespoon of olive oil in a large fry pan over medium-high heat. Once the oil shimmers, carefully place the chops in the pan. Let them cook undisturbed for about three minutes on each side, allowing the surface to turn a deep golden brown. This step is crucial for locking in the juices and achieving that satisfying crust.

Once both sides are beautifully seared, remove the chops from the pan and set them aside to rest.

Building the Sauce: Garlic, Rosemary, and a Touch of Butter

With the pork chops resting, it’s time to build the sauce right in the same pan, taking full advantage of the flavorful bits left behind. Start by lowering the heat slightly, then add the finely chopped garlic and fresh rosemary directly into the pan. Stir them gently, letting the garlic soften and just begin to color—this releases their rich aromas into the oil.

Next, pour in the chicken stock, using a whisk to scrape up any browned bits from the bottom of the pan, ensuring they dissolve into the sauce. Add the butter, continuing to whisk as it melts and combines with the stock, forming a glossy, rich sauce. Allow the mixture to simmer for a few minutes, which helps concentrate the flavors.

Before returning the pork chops to the pan, mix a teaspoon of cornflour with an equal amount of water to create a smooth paste. Stir this into the sauce to thicken it slightly. Now, gently nestle the chops back into the pan, making sure they’re well-coated with the sauce.