Sheet-Pan Rosemary Pork Chops
Inspired by Sardinian porceddu but ready in 20 minutes: thick pork chops seared golden, then finished on a sheet pan with rosemary, garlic, and a squeeze of lemon. Juicy, herbaceous, and deeply savory.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 4 chops pork chops, bone-in (1.5 inches thick)
- 4 sprigs fresh rosemary sprigs
- 6 cloves garlic cloves, smashed
- 1 whole lemon
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
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 shimmering, about 90 seconds.
- 3
Sear pork chops 2.5 minutes per side without moving. They should be golden brown; don't flip until edges look opaque.
- 4
Transfer chops to a sheet pan. Scatter rosemary sprigs and smashed garlic around them.
- 5
Roast at 400°F for 5 minutes until a meat thermometer reads 145°F in the thickest part.
- 6
Squeeze fresh lemon over the chops and serve immediately with pan juices spooned on top.
Tools you’ll need
- large cast-iron or stainless-steel skillet (12 inches)
- sheet pan
- instant-read meat thermometer
- paper towels
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