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.
Happy Wednesday! How’s your week going so far? Did the Monday holiday (for US readers) throw you off? I’m a huge creature of habit so disruptions to my schedule always leave me feeling adrift. Like, what is time even!? 😉
Oh well. That means we’re just that much closer to the weekend.
And hey, speaking of time, how it flies! Baking Mischief is six months old today! Not to get sappy or anything, but I want to thank everyone who has followed along, commented, emailed, pinned, tried recipes, EVERYTHING. You guys are the best and this has been one of the most fun experiences of my life!
Okay, enough feelings for today. On to the recipe!
Are you ready for your new favorite way to cook pork chops?
This recipe is the epitome of a perfect weeknight meal, so quick and easy, no-fail, healthy, and still tastes like something you slaved over.
Sometimes simplicity is beautiful (and delicious). This is just a few pork chops, whatever kind you like best, seared in butter, and then simmered in a combination of sherry, rosemary, and garlic until cooked through. That’s it.
20 minutes from start to finish and you have a main dish that looks and tastes like it took three times that.
And, guess what. This dish even makes it’s own side.
Steam or boil some broccoli/asparagus/green beans while your chops cook and then once you set the meat aside to rest, deglaze the pan with a bit more sherry and toss those veggies in there, let them soak up all that delicious rosemary and garlic sauce and boom, your healthy side dish is taken care of too.
Quick Rosemary Pork Chops
Ingredients
- 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
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
Nutritional Information (for 6-ounce bone-in chops)
Adapted From: AllRecipes.com
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Allison Hatcher says
I’m making this for the 2nd time tonight. This recipe is SO simple and SO wonderful. I have an ‘I only like my pork chops on the grill with barbecue sauce’ guy that also thinks this recipe is yum. Kept it manly by serving it with fried potatoes with bacon, onions, and garlic. It would be yum with a side of boxed stuffing jazzed up with a little applesauce and chicken broth.
This will be part of my dinner rotation for the long haul. Thank you!!
Tracy says
Thanks, Allison! So glad you enjoyed it!!
AnitaCuisine says
I love everything pork related and this mix sounds perfect ! Must try for my next pork dinner ! 🙂
Tracy says
Thanks, Anita!! If you do, let me know how it works out for you! 🙂
Allie | In This Kitchen says
These look absolutely great! For some reason I love cooking with pork chops, even more than the standard chicken breast. They’re just delicious every time 🙂
Tracy says
Thanks, Allie!! Me too. They are so good and always seem to be on sale where I live, so that doesn’t hurt either. 😉
Miriam - londonkitchendiaries.com says
Amazing what you can make in just 20 minutes. Simplicity at its best ♡
Tracy says
Thanks, Miriam!
Andrea @ Cooking with Mamma C says
This is perfect! My family would love this. Rosemary works so well with pork chops. And happy six months of blogging! We share an anniversary today. Mine is two years. Cheers!
Tracy says
Thanks, Andrea! And happy 2 years to you!!
Christine | Vermilion Roots says
Rosemary makes everything better, doesn’t it? 🙂
Tracy says
So true!
Kylee @ Kylee Cooks says
20 minutes? that’s amazing! Pork is such a great weeknight protein. I think it’s overlooked by many because they overcook and end up with dry pork. THIS looks absolutely juicy and delicious. Perfect!
Tracy says
Thanks, Kylee!! And, exactly! I thought I didn’t like pork chops growing up, but it turns out I was eating ones that had been way overcooked. It’s a miracle what cooking with a meat thermometer will do!
Ben G says
Rosemary and pork – two of my favorite flavors!
Tracy says
Right!? I love it! Thanks for stopping by, Ben!
Megan Marlowe says
Rosemary and pork chops are a match made in Heaven! Can’t wait to try your version!
Tracy says
Thanks, Megan!
Dawn @ Girl Heart Food says
Congrats on your 6 month anniversary, Tracy! That’s awesome! A woot woot to that 😉
These rosemary pork chops looks delicious. Love rosemary and love the idea of tossing some veg in the pan juices to make the sauce for them.
Don’t you wish we could have another 3 day weekend soon? Enjoy your upcoming weekend girl!!
Tracy says
Thanks, Dawn! And yes, 3 day weekends every week!! If only… 😉