Rosemary Sage Pork Chops

Rosemary Sage Pork Chops

99 reviews, 4.4 star(s). 92% would make again

Ready in 20 minutes

This delicious and simple recipe for juicy, quickly prepared pork chops calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough.

"I didn't use any vermouth for I didn't even know what that was. I also added some Thyme onto my chops. The chops cooked very dry, I might use more oil next time and a lot more garlic. I also think I would try just using dry herbs next time, because it took me forever to chop the fresh ones and they fried up anyways. It was flavorful though, better than juust cooking a pork chop with typical seasonings. We served it with rosemare roasted yukon gold potatoes."


2 tablespoons olive oil; (up to 4), (depends on number of chops & size of pan)
2 tablespoons fresh sage; chopped
2 tablespoons fresh rosemary; chopped
2 large cloves garlic; thinly sliced
2 pork chops; (up to 4), bone-in, about 3/4-inch thick, about 8 ounces each
Salt and fresh ground black pepper; to taste
2 tablespoons vermouth; (optional)

Original recipe makes 2



Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.

In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.

Makes 2 to 4 servings.


I sometimes add a little vermouth to the pan when I turn the chops and cover it to finish the cooking. This introduces some extra moisture to the meat, along with a very subtle flavor note, due to vermouth's fairly neutral taste.

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So fast! Kids love it, cover and don't over cook.


awesome recipe! simple, fast and very tasty!

My version of rosemary sage pork chop paired with fried potatoes

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Calories Per Serving: 397 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tasty and easy
AESG 1w ago

Very easy to make! And I got to use my fresh herbs! Tobs of flavor! Loved it!
katarmybrat 4m ago

evie50 8m ago

This was really good and so easy to make as well! I salted it a bit too much, but the sage, rosemary and garlic was subtle but definitely noticeable! Kids loved it, wife was mad I put too much salt. LOL...great overall.
tchen1019 1y ago

I just made these as part of a low carb diet for my room mate. I must say these are just wonderful. You can still taste the porkiness of them but the sage adds a WOW factor that can't be beat. I will definitely make these again.
nabcoengineer 1y ago

This is my go to recipe for pork chops. The dry vermouth just adds a lovely finishing touch!
Verdeo 1y ago

Hubby really enjoyed. Nice subtle taste. Thought taste would come through more, still 5 stars!
LadyG8r 1y ago

Everyone in the house loved this (and it made the house smell good)
mandakb 1y ago

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