Okay, so picture this: it's a chilly Tuesday night. I'm staring into the fridge, that familiar feeling of "what's for dinner?" creeping in. Suddenly, I spot a package of pork chops, and a memory floods back. My grandmother, Nana Rose, making these incredible rosemary garlic butter pork chops. Honestly, the smell alone would transport you to a cozy kitchen filled with warmth and love. She always said, "A good pork chop is a hug on a plate." And she was right. This recipe isn't just about delicious food; it's about that feeling, that comforting hug. My first attempt? Let's just say, it involved a slightly overcooked chop or two...and a lot of extra garlic. But I perfected it over time, adding my own little twists and kitchen chaos along the way. This recipe is my love letter to Nana Rose, a testament to deliciousness and happy kitchen memories. It's super easy (most days!), incredibly comforting, and perfect for those nights when you crave a simple yet satisfying meal.
One time, I got so distracted by a phone call while browning the chops that I almost burnt the whole thing! Oops. Luckily, I salvaged it, but let's just say I learned to keep my phone away from the stovetop during crucial moments.
Ingredients
- Pork Chops (bone-in or boneless): About 1.5 inches thick. I prefer bone-in for extra flavor, but boneless works too! Oh, and don't skimp on quality here. You can taste the difference!
- Butter: Unsalted, please! I use Kerrygold it's my favorite, and it tastes amazing. You can use salted butter but reduce the salt in the recipe accordingly. I've tried it with olive oil once, and it wasn't bad, but butter is way better.
- Garlic: Fresh garlic, always! I use about 4-6 cloves, minced. More is always better in my opinion. I once used garlic powder instead and it was NOT the same. Trust me on this one.
- Rosemary: Fresh rosemary is key here! About 2 tablespoons, finely chopped. The smell is intoxicating, and it adds such a beautiful flavor. Dried rosemary works in a pinch (use about 1 tsp), but fresh is always better.
- Salt and Pepper: To taste, obviously! Kosher salt is my go-to.
- Lemon Juice: A squeeze of fresh lemon juice brightens everything up. It's that little something extra that takes this dish from good to amazing.
Instructions
- Step 1: Prep the Pork Chops:
- Pat the pork chops dry with paper towels. Season generously with salt and pepper. This is where I always forget to season the pan first, but you shouldn't. Learn from my mistakes, okay?
- Step 2: Brown the Pork Chops:
- Melt the butter in a large skillet over medium-high heat. Once melted, add the pork chops and cook for about 3-4 minutes per side, until nicely browned. Don't overcrowd the pan; work in batches if needed. This is the step where I almost set off the smoke alarm once. Don't let that happen to you!
- Step 3: Add the Garlic and Rosemary:
- Add the minced garlic and chopped rosemary to the skillet. Cook for about 30 seconds, until fragrant. The smell at this point is divine. Honestly, it's the best part!
- Step 4: Deglaze the Pan:
- Pour in a splash of lemon juice and scrape up any browned bits from the bottom of the pan. This adds so much flavor! Don't skip this step.
- Step 5: Simmer the Chops:
- Reduce the heat to low, cover the skillet, and let the pork chops simmer for about 5-7 minutes, or until cooked through. Use a meat thermometer to ensure they reach an internal temperature of 145°F.
- Step 6: Finish and Serve:
- Remove the pork chops from the skillet and let them rest for a few minutes before serving. Spoon the delicious rosemary garlic butter sauce over the top. The sauce is the best part!
My kids fight over these pork chops! It's a true testament to how good they are. They're practically begging me to make them every week now!
Storage Tips
Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. I once tried microwaving leftovers, and the sauce separated so don't do that lol. Reheating gently in a skillet works best. Honestly, they're even better the next day!
Ingredient Substitutions
Thyme or sage can be used in place of rosemary. I've also experimented with adding a pinch of red pepper flakes for a little kick. Honestly, feel free to get creative! I once substituted chicken for pork, and it wasn't terrible.
Serving Suggestions
These pork chops are amazing with roasted vegetables, mashed potatoes, or a simple salad. This dish and a rom-com? Yes please! A glass of crisp white wine or a cold beer pairs perfectly.
Cultural Backstory
This recipe is a family favorite passed down from my grandmother. It's a simple dish, but it represents so much more family gatherings, cozy evenings, and the comfort of home. It's a taste of tradition and love.
This recipe is more than just a dish; it's a memory, a feeling, and a delicious way to share a little bit of love with those you care about. I hope you enjoy it as much as I do. Let me know how yours turns out!
Frequently Asked Questions
- → Can I use frozen pork chops?
Yes, but you'll need to adjust the cooking time accordingly. They'll take longer to cook through. I recommend thawing them completely before cooking for best results.
- → What if I don't have fresh rosemary?
Dried rosemary works in a pinch, but fresh is always better! Use about 1 teaspoon of dried rosemary for every 2 tablespoons of fresh.
- → How do I know when the pork chops are done?
Use a meat thermometer to ensure the pork chops reach an internal temperature of 145°F. This is the only way to be sure they're cooked through safely.
- → How long do leftovers last?
Leftovers will last for 3-4 days in the refrigerator. Reheat gently in a skillet or oven.
- → Can I add other vegetables?
Absolutely! Mushrooms, onions, or bell peppers would be delicious additions. I've even added asparagus to mine, it worked out pretty well.