Rosemary Sage Pork Chops - BigOven 165449
Rosemary Sage Pork Chops

Rosemary Sage Pork Chops

Ready in 20 minutes
94 review(s) averaging 4.4. 91% would make again

Top-ranked recipe named "Rosemary Sage Pork Chops"

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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."

- meltxlx

Ingredients

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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

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by twojocks

photo by carlyshipp carlyshipp

So fast! Kids love it, cover and don't over cook. photo by SeattleMom63 SeattleMom63

photo by KCinAZ KCinAZ

awesome recipe! simple, fast and very tasty! photo by cplway76 cplway76

My version of rosemary sage pork chop paired with fried potatoes photo by turquil turquil

See 10 more photos
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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Reviews for Rosemary Sage Pork Chops All 94 reviews

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This is my go to recipe for pork chops. The dry vermouth just adds a lovely finishing touch!
Verdeo 2 months ago
Hubby really enjoyed. Nice subtle taste. Thought taste would come through more, still 5 stars!
LadyG8r 5 months ago
southrngurl 6 months ago
Everyone in the house loved this (and it made the house smell good)
mandakb 7 months ago
darcrabtree 7 months ago
b_castle 8 months ago
We had these for dinner tonight and I was both surprised and disappointed that they weren't very flavorful. They turned out perfectly juicy, but needed more spice!
jannakittle 8 months ago
We don't typically use sage and rosemary but these were delicious!
mrschatmon 9 months ago
Quick and easy... tastes great!
ghostcreative 9 months ago
My family enjoyed this very much. So quick and easy.
grandpainthekitchen 9 months ago
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