Print

Quick Rosemary Pork Chops

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.

Course Dinner
Total Time 20 minutes
Servings 4
Calories 338 kcal
Author Tracy

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

  1. 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.
  2. Turn heat down to medium and add sherry, rosemary, garlic, salt, and pepper.
  3. 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).
  4. Move chops to a plate to rest for at least five minutes.
  5. 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.
  6. Serve and enjoy!

Recipe 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.