Butter-Rosemary Skillet Pork Chops With Cracked Black Pepper

Quick Recipe Version (TL;DR)

• Yield: 4 servings (1 pork chop each)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes (includes 5 minutes resting)

Quick Ingredients

• 4 bone-in pork chops, 1-inch thick (about 8 oz / 225 g each)
• 1 1/2 tsp kosher salt
• 2 tsp coarsely cracked black pepper, divided
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 4 rosemary sprigs
• 2 garlic cloves, smashed (optional)
• 1 lemon, cut into wedges (optional, for serving)

Do This

• 1. Pat chops dry; season both sides with 1 1/2 tsp salt and 1 tsp cracked pepper.
• 2. Heat a cast-iron skillet over medium-high for 3 minutes; add 1 tbsp olive oil.
• 3. Sear chops 3–4 minutes per side until deeply browned.
• 4. Reduce heat to medium-low; add 4 tbsp butter, rosemary, and optional garlic.
• 5. Tilt pan and baste chops continuously 2–4 minutes, until 145°F (63°C) internal.
• 6. Rest chops 5 minutes; spoon rosemary-brown butter on top.
• 7. Finish with remaining 1 tsp cracked pepper; serve with lemon wedges if you like.

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Why You’ll Love This Recipe

• Classic and fragrant: rosemary, butter, and black pepper make a timeless combo.
• Steakhouse-style sear at home: a hot skillet delivers a deep, golden crust.
• Juicy, not dry: butter-basting and a thermometer keep the pork tender.
• Fast enough for weeknights: ready in about 30 minutes, start to finish.

Grocery List

• Produce: fresh rosemary sprigs, garlic (optional), lemon (optional)
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, whole black peppercorns (or coarsely ground black pepper)

Full Ingredients

Main

• 4 bone-in pork chops, 1-inch thick (about 8 oz / 225 g each)
• 1 tbsp olive oil

Seasoning

• 1 1/2 tsp kosher salt
• 2 tsp coarsely cracked black pepper, divided (use 1 tsp before cooking, 1 tsp to finish)

Butter-Baste Aromatics

• 4 tbsp (56 g) unsalted butter
• 4 fresh rosemary sprigs
• 2 garlic cloves, smashed (optional)

For Serving (Optional)

• 1 lemon, cut into wedges

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops very dry with paper towels (this helps you get a better sear). Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp of the cracked black pepper. Let the chops sit at room temperature for 10 minutes while you heat the pan.

Tip: If your pepper is finely ground, it can taste harsh and burn more easily. For the best flavor, crack peppercorns coarsely (a pepper mill on a coarse setting works well).

Step 2: Preheat the skillet

Place a large cast-iron skillet (or heavy stainless-steel skillet) over medium-high heat for 3 minutes. Add 1 tbsp olive oil and swirl to coat. The oil should shimmer, and a drop of water should sizzle immediately.

Step 3: Sear the first side

Lay the pork chops in the skillet, leaving space between them (work in batches if needed). Sear without moving them for 3–4 minutes, until the underside is deeply browned and releases easily from the pan.

Step 4: Sear the second side

Flip the chops and sear the second side for 3–4 minutes. You’re building flavor here, so aim for a rich golden-brown crust.

Step 5: Add butter, rosemary, and garlic

Reduce the heat to medium-low. Add 4 tbsp unsalted butter, 4 rosemary sprigs, and the 2 smashed garlic cloves (if using). The butter should melt and foam gently; if it’s rapidly browning or smoking, lower the heat.

Step 6: Butter-baste until perfectly done

Tilt the skillet slightly so the melted butter pools on one side. Use a spoon to continuously baste the pork chops with the rosemary butter for 2–4 minutes, flipping once midway through basting. Keep basting so the hot, fragrant butter coats the chops.

Cook until the thickest part of each chop reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. If your chops are thinner than 1 inch, start checking at the 2-minute mark of basting; if thicker, they may need the full 4 minutes (or slightly longer).

Step 7: Rest, finish with pepper, and serve

Transfer the chops to a plate and rest for 5 minutes. Spoon the browned rosemary butter (and any pan juices) over the top. Finish with the remaining 1 tsp cracked black pepper. Serve hot, with lemon wedges on the side if you like a bright squeeze to cut through the richness.

Pro Tips

• Use a thermometer: Pull at 145°F (63°C) for juicy pork; resting finishes the job without drying it out.
• Dry meat sears better: Moisture is the enemy of browning, so pat the chops very dry before seasoning.
• Manage the butter: Add butter only after searing and lower the heat to medium-low so it turns nutty and aromatic instead of burned.
• Finish with extra pepper: Adding some cracked pepper at the end keeps the flavor bold and fragrant (and reduces the chance of scorching it in the pan).
• Avoid overcrowding: If the pan is packed, the chops steam instead of sear. Cook in batches if needed, then return everything to the pan briefly to re-warm in the butter.

Variations

• Garlic-rosemary peppercorn chops: Use the optional garlic and add 1 tsp Dijon mustard whisked into the pan juices off heat for a lightly tangy finish.
• Herb swap: Replace 2 rosemary sprigs with 2 thyme sprigs for a slightly softer, earthy aroma (keep rosemary as the star).
• Pan sauce (optional): After removing the chops, pour off excess fat, then add 1/3 cup (80 ml) chicken broth and scrape up browned bits over medium heat for 1–2 minutes. Swirl in 1 tbsp butter off heat and spoon over the chops.

Storage & Make-Ahead

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out: place chops in a skillet with 2–3 tbsp water or broth, cover, and warm over low heat for 4–6 minutes, flipping once, until heated through. For make-ahead, you can season the chops with salt and pepper and refrigerate uncovered for up to 8 hours; bring to room temperature for 15 minutes before searing.

Nutrition (per serving)

Approximate, per 1 pork chop with butter (without optional lemon): 520 calories, 39 g protein, 2 g carbohydrates, 39 g fat, 16 g saturated fat, 1,000 mg sodium, 135 mg cholesterol.