Home Recipes Rosemary & Garlic Seared Pork Chops

Rosemary & Garlic Seared Pork Chops

by Erika Nicole Kendall

2 teaspoons dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops. Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted in the thickest chop reads 160 degrees F (70 degrees C).

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3 comments

Lauren November 5, 2010 - 1:32 PM

This sounds great! I’m going to try it with turkey chops (turkey cutlets)

Erika November 5, 2010 - 2:08 PM

You definitely can! That technique and spice combo would work with any meat, really! Let me know how it turns out!

Lisa September 7, 2015 - 8:42 PM

This is the main course for dinner tonight! Now for the sides: I’ll have to look through some more recipes 🙂

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