25-Min Pan-Roasted Pork Chops with Herbs
Thick-cut pork chops seared until golden, then finished with rosemary, garlic, and a splash of white wine for a quick take on Sardinia's beloved porceddu. Tender, juicy, and restaurant-ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 large chops (about 1 lb) pork chops (1.5 inches thick)
- 4 sprigs fresh rosemary sprigs
- 4 cloves, crushed garlic cloves
- ½ cup dry white wine
- ½ lemon, halved lemon
- 2 tbsp olive oil
Instructions
- 1
Pat pork chops dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 3
Sear pork chops 2 minutes per side without moving them. They should be golden brown with a crust.
- 4
Add rosemary, garlic, and white wine to the pan. Reduce heat to medium and simmer 8–10 minutes.
- 5
Pork is done when it reaches 145°F at the center. Squeeze lemon juice over the top.
- 6
Serve immediately with pan juices spooned over the chops. Discard herb sprigs.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel preferred)
- meat thermometer
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
