Pork Chops in Rosemary and Thyme [Recipe]
There’s nothing like a juicy pork chop, and I’ve found the perfect recipe to make them taste incredible every time. My secret is a blend of dry rosemary and thyme, which gives the chops a delicious flavor. Besides, this recipe is super easy to prepare.
So, if you’re looking for an easy and delicious pork chop recipe, be sure to try this one. I hope you enjoy these pork chops in rosemary and thyme as much as I do!
What Makes These Pork Chops so Special?
These pork chops are extra special because they’re coated in a flavorful mixture of rosemary and thyme before being pan-fried to perfection.
Not only does this give the pork chops a fantastic flavor, but, together with some soft butter, rosemary and thyme also help to tenderize the meat. Plus, the herbs give the pork chops a striking color that will impress your dinner guests.
Trust me, these pork chops are worth the extra effort! Speaking of effort, though, worry not! It will take you less than 20 minutes to prepare this dish!
How to Prepare Pork Chops in Rosemary and Thyme?
As I’ve already mentioned, this recipe is so simple that anyone can make it, and it only takes about 20 minutes from start to finish. Plus, the meal is made in a single pan and seasoned to perfection with fresh rosemary and herbs.
This is also handy for those busy nights when you are not in the mood to wash too many dishes afterward. Here are the ingredients you will need:
- 4 pieces pork chops (approximately 10 oz) – This is enough for two persons.
- 75 g butter (around 5 tbsp) – while you can also use olive oil, I prefer butter because it goes perfectly with herbs. It gives that golden color to meat and a light, milky aftertaste.
- 1 tsp dry rosemary – if you prefer fresh, you can substitute it for 1 tbsp fresh rosemary.
- 1/2 tsp dry thyme – the same as with rosemary.
- Seasoning – salt, pepper, and garlic powder to taste, while you can always add whichever season you prefer for meat.
With all the ingredients organized, let’s take a look at how to prepare this delicious meal.
Step 1: Prepping the Pork Chops
First things first, you’ll want to prep your pork chops by seasoning them with salt, pepper, a sash of dry rosemary, and powdered garlic. I also love to pat them dry with a paper towel before doing that to make room for the seasoning to sink into the meat more.
If you have time, you should prep the pork chops earlier because they can sit up to 3 days in the fridge, or if you want to prepare them immediately, leave them for at least half an hour.
Step 2: Cooking the Pork Chops
Once the pork chops are seasoned, heat up a non-stick saucepan over medium heat and add in the butter, dry rosemary, and dry thyme. When the butter melts, put the pork chops in.
Alternatively, if you have herb butter in your fridge, you can use that. Check out the recipe for butter with dried herbs by clicking on the block below.
Avoid overcrowding the saucepan because the meat will cook better if you leave some space between every two pieces of meat.
Step 3: Finishing
Cook the pork chops for about 5 minutes per side or until they’re nice and golden brown. While the pork chops cook, occasionally spoon the melted butter from the saucepan and spread it over them.
What Side Dish Goes Well With Pork Chops in Rosemary and Thyme?
And that’s it! These pork chops are now ready to be served with your favorite sides.
They pair well with roasted potatoes, a classic side dish. You can just throw some baby potatoes in the oven with a little bit of olive oil and rosemary, and they’ll be done in no time.
Another tasty option is a simple green salad. You can also add some crumbled goat cheese and roasted almonds.
I served them with creamy oven-baked cauliflower, but you can also opt for cauliflower mash.
Overall, steamed vegetables will be a perfect addition to these delicious and juicy pork chops, so choose the ones you like most.
Pork Chops in Rosemary and Thyme
Ingredients
- 4 pieces Pork chops (approximately 10 oz)
- 5 tbsp Unsalted butter (approximately 75 grams)
- 1 tsp Dry rosemary
- ½ tsp Dry thyme
- Salt, pepper, garlic powder to taste
Instructions
- Season the meat with salt, pepper, a dash of dry rosemary and garlic powder on each side. Pat them dry with a paper towel before doing that to make room for the seasoning to sink into the meat more.
- If you have time, you should prep the pork chops earlier because they can sit up to 3 days in the fridge, or if you want to prepare them immediately, leave them for at least half an hour.
- Once the pork chops are seasoned, heat up a non-stick saucepan over medium heat and add in the butter, dry rosemary, and dry thyme. When the butter melts and warms up, put the pork chops in.
- Avoid overcrowding the saucepan because the meat will cook better if you leave some space between every two pieces of meat.
- While the pork chops cook, occasionally spoon the melted butter from the saucepan and spread it over them.
- Cook the pork chops for about 5 minutes per side or until they're nice and golden brown.
