Rosemary Garlic Butter Pork Chops: Juicy, Easy Dinner Recipe

There’s something deeply comforting about the aroma of rosemary mingling with sizzling garlic butter. These Rosemary Garlic Butter Pork Chops are all about that cozy, rich flavor—crisp edges, tender centers, and a simple pan sauce that tastes like it took hours. Whether you’re cooking for a weeknight dinner or a relaxed gathering with friends, this recipe delivers impressive results with minimal fuss. Expect golden, juicy chops and a butter-herb glaze that begs for a swipe of crusty bread or a spoon over mashed potatoes.

You’ll learn how to sear pork chops to a perfect crust, baste them with fragrant butter, and finish with a deglazed pan sauce that brings everything together. The process is straightforward and rewarding, and I’ll guide you step by step so you feel confident from the first sizzle to the last bite.

What Makes These Rosemary Garlic Butter Pork Chops Irresistible

These pork chops walk the perfect line between rustic and elegant. Fresh rosemary releases its piney aroma in the butter, garlic turns golden and nutty without getting harsh, and the pork stays juicy thanks to a few simple techniques. The result is a deeply flavorful main dish that comes together fast. With a quick baste and a short rest, you get tender meat that’s never dry, plus a glossy pan sauce you can pour right over the top. It’s a recipe that feels special without being complicated—ideal for both beginners and seasoned home cooks.

What You’ll Need: Ingredients for Rosemary Garlic Butter Pork Chops

• 4 bone-in pork chops (about 1 inch thick, 8–10 oz each) — Bone-in helps retain moisture and adds flavor during searing.
• 1 teaspoon kosher salt — Draws out a touch of moisture for better browning and seasons the meat throughout.
• 1/2 teaspoon freshly ground black pepper — Adds a gentle heat and balances the richness of the butter.
• 1/2 teaspoon smoked paprika (optional) — Lends subtle smokiness and deeper color to the crust.
• 3 tablespoons unsalted butter — The foundation of the basting sauce, giving the chops a silky finish.
• 1 tablespoon olive oil — Raises the smoke point so the butter doesn’t burn during the initial sear.
• 4–5 garlic cloves, smashed and lightly chopped — Infuses the butter with sweet, savory aroma without overpowering.
• 2 teaspoons fresh rosemary, finely chopped (or 3/4 teaspoon dried) — The star herb; fresh gives bright, resinous notes.
• 1/3 cup low-sodium chicken broth — Used to deglaze the pan and capture those flavorful browned bits.
• 1 teaspoon Dijon mustard (optional) — Whisks into the pan sauce for gentle tang and body.
• 1 teaspoon lemon juice or zest — A touch of acidity to brighten the butter and balance the richness.
• Pinch of red pepper flakes (optional) — Adds a warm little kick without turning the dish spicy.
• Fresh rosemary sprigs (optional) — For basting and an aromatic finish.

How to Cook Them: A Simple, Step-by-Step Walkthrough

1. Pat the pork chops dry.Moisture is the enemy of a good sear. Use paper towels to thoroughly dry both sides. This step is essential for achieving a deep, golden crust.
2. Season generously.Sprinkle both sides with kosher salt, black pepper, and smoked paprika if using. Press the seasoning into the meat to help it adhere. Set the chops aside while you heat the pan.
3. Preheat your skillet.Place a large heavy skillet (cast iron is ideal) over medium-high heat. Add the olive oil and let it heat until shimmering. A properly preheated pan prevents sticking and jump-starts browning.
4. Sear the first side.Lay the pork chops in the hot pan without crowding. Cook for 3–4 minutes, undisturbed, until a deep golden crust forms. Resist the urge to move them—browning happens best with patience.
5. Flip and add the aromatics.Turn the chops over. Immediately add the butter, chopped garlic, and rosemary (plus a sprig, if you like) to the pan. As the butter melts, tilt the skillet slightly so the butter pools at the bottom edge.
6. Baste for flavor and moisture.Use a spoon to continuously baste the chops with the garlic-rosemary butter for 2–3 minutes. This keeps the meat juicy and infuses it with deep, savory flavor. Lower the heat to medium if the butter begins to brown too quickly.
7. Check the temperature.Insert an instant-read thermometer into the thickest part (avoiding bone). You’re aiming for 140–145°F (60–63°C). If not quite there, continue cooking and basting, flipping once more if needed. Total cook time will be about 6–9 minutes depending on thickness.
8. Rest the chops.Transfer the pork to a plate and tent loosely with foil. Rest for 5 minutes; the temperature will rise slightly and juices will redistribute. This rest is crucial for tenderness.
9. Make a quick pan sauce.Return the skillet to medium heat. Add the chicken broth and Dijon (if using). Scrape the browned bits with a wooden spoon. Simmer for 1–2 minutes to reduce slightly, then stir in lemon juice or zest. Taste and adjust seasoning.
10. Serve and enjoy.Pour the pan sauce over the rested chops. Garnish with a little extra chopped rosemary or a few small sprigs. Serve with simple sides like roasted potatoes, green beans, or a crisp salad.

Time & Prep at a Glance

Pro Tips for Standout Pork Chops

• Start with dry meat. Patting dry ensures a proper sear. Any surface moisture will steam instead of brown.
• Let them lose the chill. If time allows, pull chops from the fridge 15–20 minutes before cooking for more even doneness.
• Use a heavy pan. Cast iron or stainless steel holds heat well and creates that crave-worthy crust.
• Butter comes in after the sear. Add butter once the first side is browned; it prevents scorching and lets the garlic toast gently.
• Mind the garlic. Keep the heat moderate during basting so the garlic turns golden, not bitter.
• Check doneness with a thermometer. It’s the easiest way to prevent overcooking. Aim for 145°F after a brief rest.
• Brighten at the end. A squeeze of lemon or pinch of zest lifts the richness of the butter for a balanced bite.
• Optional dry brine. Salt the chops 1–2 hours ahead and refrigerate uncovered. The salt penetrates, and the surface dries for even better browning.

Nutrition at a Glance

Approximate values per serving (1 chop with a share of pan sauce):

Note: These are estimates based on common nutrition databases and typical 1-inch bone-in chops. Actual values vary with chop size, trimming, and how much pan sauce is used.

Your Top Questions, Answered

Can I use boneless pork chops instead of bone-in?

Yes. Boneless chops cook a bit faster and can dry out more easily, so reduce the sear time by about 1 minute per side and check the temperature early. Pull them at 140–145°F and rest 5 minutes.

Can I substitute dried rosemary for fresh?

Absolutely. Use about one-third the amount: 3/4 teaspoon dried rosemary in place of 2 teaspoons fresh. Rub dried rosemary lightly between your fingers to release more aroma.

How do I know when the pork is done?

Use an instant-read thermometer inserted into the thickest part (avoid the bone). When it reads 145°F (63°C), remove the chops and rest for 5 minutes. A slight blush in the center is safe and juicy at this temperature.

A Warm Send-Off

Cooking these Rosemary Garlic Butter Pork Chops is one of those small rituals that makes an ordinary evening feel special—the moment you tilt the pan and spoon that fragrant butter over the sizzling chops, dinner becomes an experience. Serve them with your favorite sides and let everyone gather around the table to savor the aroma and the first juicy bite. With a few simple techniques and a short ingredient list, you can turn a weeknight into something memorable. If you try this, I hope it brings comfort, conversation, and that happy quiet that comes when a great meal hits the table. Enjoy every bite!