{"id":859,"date":"2024-04-29T16:53:05","date_gmt":"2024-04-29T16:53:05","guid":{"rendered":"http:\/\/dumpshop.me\/?p=859"},"modified":"2024-05-06T09:48:47","modified_gmt":"2024-05-06T09:48:47","slug":"rosemary-garlic-butter-pork-chops","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2024\/04\/29\/rosemary-garlic-butter-pork-chops\/","title":{"rendered":"Rosemary Garlic Butter Pork Chops"},"content":{"rendered":"
These pork chops are drenched in an irresistible garlic butter sauce that only requires 4 ingredients!<\/span><\/strong><\/span><\/p>\n If you’re after a quick, simple and absolutely delicious way to serve pork chops, you’ve come to the right place. Follow me…<\/p>\n If you take a little care in the preparation and cooking of the mighty chop, you’ll find it really does come out beautifully and takes on an array of delicious flavours. For this recipe we’ll be using boneless chops<\/strong> – these are loin chops, but steaks will work just as well.<\/p>\n Two things you can do right off the bat to get the pork ready to rock and roll is to bring it to room temp<\/strong> and score the fat<\/strong>. Although people do dispute it, I do find that bringing the meat close to room temp helps relax it, which in turn helps prevent it from seizing up and going chewy in the pan. Scoring the fat will help prevent it from curling up in the pan, which in turn helps the pork keep better contact with the pan and develop flavour more easily.<\/p>\n I dredge the chops through seasoned flour for a few different reasons:<\/p>\n To cook the chops, we’ll be pan-frying them in a little oil until golden brown on each side. You can also flip the chops and render down the fat if it’s quite thick.<\/p>\n Process shots: add pork to seasoned flour (photo 1), coat both sides (photo 2), add to hot pan with oil (photo 3), fry both sides (photo 4).<\/em><\/span><\/p>\n The sauce comes together with ease and only requires 4 ingredients:<\/p>\n Another bonus ingredient is the resting juices from the pork. Don’t waste this – it adds loads of ‘free’ flavour to the sauce!<\/p>\n It’ll be pretty thin at the start, but after a short simmer, it’ll begin to thicken. Plus, when you add the pork back in the excess flour will help thicken the sauce up a little more right at the end.<\/p>\n Process shots: add rosemary and garlic to pan (photo 1), fry (photo 2), add stock and butter (photo 3), stir and simmer (photo 4).<\/em><\/span><\/p>\n In general, you probably won’t need to fry pork chops for as long as you think. Pork can have a blush of pink in the centre given it reaches 63C\/145F. So only fry it until just<\/em>\u00a0cooked, as it will continue cooking as it rests and when added back to the pan. Bringing the pork to room temp and resting once cooked will also help.<\/p>\n It’s apparent, but certainly not overbearing. Even if you love garlic, give it a go with the quantities below and adjust if you’d like next time.<\/p>\n Yes! Check out my Garlic Butter Chicken<\/a> and Garlic Butter Salmon<\/a>. Both have almost identical ingredients, with slightly different methods.<\/p>\n When it comes to serving, you\u2019ll want to add a lemon wedge<\/strong>\u00a0to each plate. A squeeze of lemon juice will cut through the richness of the sauce and finish everything off nicely.<\/p>\n Here I’ve served with Green Beans and Baby Potatoes, but check out my\u00a0Side Dishes<\/a>\u00a0for more inspo!<\/p>\n Alrighty, let’s tuck into the full recipe for these garlic butter pork chops shall we?!<\/strong><\/p>\n<\/p>\n
Preparing Pork Chops<\/strong><\/span><\/h2>\n
Dredging through flour<\/h3>\n
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Rosemary Garlic Butter Sauce<\/strong><\/span><\/h2>\n
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Sauce consistency<\/h3>\n
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Garlic Butter Pork Chops FAQ<\/strong><\/span><\/h2>\n
How do I make sure the pork doesn\u2019t come out dry?<\/em><\/h3>\n
How garlicky is this dish?<\/em><\/h3>\n
Can I use a different meat?<\/em><\/h3>\n
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Serving Garlic Butter Pork Chops<\/strong><\/span><\/h2>\n
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How to make Garlic Butter Pork Chops<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n