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Rosemary Pork Chops


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Rate this recipe 4.5/5 (73 Votes)


  • 1/2 cup plus 2 tbsp olive oil
  • 1/3 cup red wine vinegar
  • 4 cloves garlic, minced
  • 4 Rosemary Sprigs plus 1 tbsp fresh minced rosemary
  • 1 tbsp packed light brown sugar
  • 4 1/2 inch thick boneless pork chops
  • Salt and table grind black pepper
  • Flour for dredging



Step 1

1. Combine 1/2 cup of olive oil, vinegar, rosemary sprigs,garlic and brown sugar in a large Ziploc bag.Add pork chops to the marinade and seal. Massage the pork chops in the bag to coat them well. Refrigerate at least 2 hours to marinate
2.Remove the pork chops from the marinade and pat them dry.Let the pork chops come to room temperature for 15 minutes.Season with salt and pepper on both sides and dredge in flour
3.Heat the remaining 2 tbsp of olive oil in a large non stick skillet over medium heat. Add the pork chops and pan fry about 4-6 minutes each side
4. Sprinkle with fresh rosemary and place in a Preheated oven at 350 to finish- about 15 minutes depending on thickness
5. Serve


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