You’ll love this Rosemary Pork Chop Recipe. Delicious pork chops are topped with a combination of rosemary, basil and thyme. In just 20 minutes you’ve got an amazingly good and easy weeknight meal. It’s such a simple recipe you’ll want to make it for dinner tonight.
Pork chops are so easy to make and cook up quickly. You can make these on the grill, bake them in the oven or pan cook them. I’ve included cooking directions for all three methods.
I like to use bone-in pork chops as the bone helps to keep the meat moist. If you prefer boneless pork chops make sure to leave the fat that’s often around the edge of the pork chops. Check out all the tips below to keep your pork chops nice and juicy no matter which kind you prefer to use.
Rosemary Pork Chop Recipe
While dried herbs can often be substituted for fresh herbs this is one recipe where fresh is best.
Here’s what you’ll need to make this recipe.
Ingredients for Rosemary Pork Chops
- Bone-in pork chops, approximately 1” thick, about 6 ounces each – You can use bone-in pork chops or boneless pork chops for this recipe. I like the bone-in as I find they remain juicier than boneless. If you choose boneless pork chops don’t cut any of the fat that you find around the edge off before you cook them. This helps to keep the meat from drying out.
- Fresh herbs including rosemary leaves, thyme leaves, and fresh basil – this is one recipe where fresh is best. To use the fresh herbs you’ll want to pull the leaves off the thyme and rosemary sprigs.
- Garlic Cloves – use fresh garlic cloves or the already minced garlic in a jar. Both work well with this recipe. Don’t have fresh garlic? You can swap out the fresh cloves with garlic powder or granulated garlic. Use 1/4 teaspoon of garlic powder and granulated garlic in place of each clove of garlic.
- Black Pepper – I like coarsely ground black pepper but feel free to swap it out for your favorite type of ground black pepper or fresh ground pepper.
- Kosher Salt – this recipe uses two types of salt. One of them is kosher salt. You’ll find that even though kosher salt is larger in size than table salt it does not make your food taste saltier.
Kosher salt has no iodine in it. Most table salts have added iodine. Iodine first started to be added to salt around 1924 after it was discovered to help decrease problems with the thyroid (goiter). It was an easy way to reduce the number of people with this disease. Not all salt has iodine and kosher salt is one that does not.
- Carbon Salt – this specialty salt is colored by activated charcoal. It’s said to help with digestion due to the charcoal. But since it is used in small amounts right before serving, mainly to be decorative, I don’t know how much it contributes to helping digestion.
You might see this being sold along side other types of salt in your local grocery stores. The one I found was labeled as Hawaiian lava salt. Don’t want to use this type of salt? You can easily swap it out for additional kosher salt or sea salt in this recipe.
How to make Rosemary Pork Chops
In a small bowl mix kosher salt, basil, rosemary, thyme, garlic, carbon salt, and pepper. Rub mixture over all pork chops until thoroughly covered on all sides.
To grill pork chops:
Clean grill grates prior to starting. Lightly oil grates. Preheat grill to medium heat. Once grill is heated, add pork chops and cook covered, over direct heat for 6 – 8 minutes, turning once. Temperature should be 145˚F at thickest portion. If your pork chops are thicker or thinner than 1”, adjust cook time accordingly.
Remove pork chops from heat, cover and let rest for 4-5 minutes before serving for the best flavor.
To make baked pork chops:
Preheat the oven to 400° F. Grease a baking pan with oil.
Place the pork chops on the baking dish. Place the pork chops in the oven and bake for 25 minutes, or until the pork chops reach a temperature of 145° F on a meat thermometer.
Remove from the oven. Allow the pork chops to rest for 3-5 minutes before serving.
To make pan seared pork chops:
Heat a bit of olive oil in a large skillet or cast iron pan over a medium-high heat. About a tablespoon of olive oil should be enough. You can also use melted butter in place of the olive oil.
Lay the pork chops in the pan. Sear one side of the chops without moving them until that side is golden brown. This should take about 3 to 5 minutes.
Flip the pork chops and continue to pan fry the other side until browned.
Reduce the heat to medium and continue to cook until the internal temperature is 140 degrees F. Remove from the pan and allow the pork chops to rest for about 5 minutes. The temperature should continue to go up a bit to reach 145 degrees.
Serve and enjoy!
Can I use boneless pork chops for this recipe?
Yes, you can.
Boneless pork chops cook up quicker than bone in chops. The bone insulates the meat and it takes a bit longer to cook them. To help them stay juicier leave the bit of fat that you find on the edge of a boneless pork chop. Fat not only adds flavor but it also helps to keep the pork chop moist and juicy.
How long to cook your pork chops will depend upon the thickness of the pork chop. I usually look for boneless pork chops that are about an inch thick. If your chops are thinner then you will want to reduce the cooking times noted below.
If using boneless pork chops it will only take about 6 to 8 minutes to grill each side of a 1 inch thick pork chop.
If you are baking them in the oven it will take about 14 minutes for a 1 inch thick pork chop.
To pan sear, cook them for about 5 minutes on each side for a 1 inch thick pork chop.
How to store leftover Rosemary Pork Chops
Store any leftover pork chops in an airtight container for up to 5 days.
How do I keep pork chops from being dry?
To keep your pork chops from drying out when cooking just follow these tips.
Start by bringing the pork chops to room temperature. This helps the meat to cook evenly. If you start out with cold pork chops the outside will cook quicker. It will take longer for the inside to come up to the correct temperature. By that time the outside of the meat has started to become over cooked and dry.
Try taking the pork chops out of the refrigerator 20 to 30 minutes before you cook them. During that time you can prep your herbs and any side dishes.
People often over cook pork because they are worried if they see a bit of pink inside. Use a meat thermometer to cook your pork chops to the correct temperature, 145 degrees Fahrenheit. As long as the meat is the correct temperature than you will be fine.
Don’t have a thermometer? To figure out of they are done cut into the thickest part of the pork chop. If the juices run clear and the meat is mostly cooked (a little pink is ok) then they are done.
What to serve with Rosemary Pork Chops
Try serving these juicy pork chops with some of these side dishes:
- Your favorite vegetables such as green beans, corn, cauliflower or even air fryer roasted broccoli
- Mashed potatoes or even mashed cauliflower
- These cabbage steaks are perfect for this recipe
- Try a salad such as a green salad, pasta salad or even a macaroni salad
- Cheese Stuffed garlic bread is a delicious side everyone loves
- Deliciously cheese Crockpot Hashbrown Casserole
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Rosemary Pork Chops
Ingredients
- 4 Bone-in Pork Chops 6 ounces each
- 2-3 sprigs Rosemary fresh
- 5-6 Basil leaves, fresh
- 2 1/2 teaspoon Thyme leaves, fresh
- 3 cloves Garlic, minced
- 1 1/2 tablespoons Kosher Salt
- 1 tablespoon Carbon Salt
- 1 teaspoon Black Pepper
Instructions
- In a small bowl mix kosher salt, basil, rosemary, thyme, garlic, carbon salt, and pepper.2-3 sprigs Rosemary, 5-6 Basil, 2 1/2 teaspoon Thyme, 3 cloves Garlic, minced, 1 1/2 tablespoons Kosher Salt, 1 tablespoon Carbon Salt, 1 teaspoon Black Pepper
- Rub mixture over all pork chops until thoroughly covered on all sides.4 Bone-in Pork Chops
To grill pork chops:
- Clean grill grates prior to starting. Lightly oil grates. Preheat grill to medium heat. Once grill is heated, add pork chops and cook covered, over direct heat for 6 – 8 minutes, turning once. Temperature should be 145˚F at thickest portion. If your pork chops are thicker or thinner than 1”, adjust cook time accordingly.
- Remove pork chops from heat, cover and let rest for 4-5 minutes before serving for the best flavor.
To make baked pork chops:
- Preheat the oven to 400° F. Grease a baking pan with oil.
- Place the pork chops on the baking dish. Place the pork chops in the oven and bake for 25 minutes, or until the pork chops reach a temperature of 145° F on a meat thermometer.
- Remove from the oven. Allow the pork chops to rest for 4-5 minutes before serving.
To make pan seared pork chops:
- Heat a bit of olive oil in a large skillet or cast iron pan over a medium-high heat. About a tablespoon of olive oil should be enough. You can also use melted butter in place of the olive oil.
- Lay the pork chops in the skillet. Sear one side of the chops without moving them until that side is golden brown. This should take about 3 to 5 minutes.
- Flip the pork chops and continue to pan fry the other side until browned.
- Reduce the heat to medium and continue to cook until the internal temperature is 140 degrees F. Remove from the skillet and allow the pork chops to rest for about 5 minutes. The temperature should continue to go up a bit to reach 145 degrees.
Nutrition
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