Pan-Seared Pork Chops in Rosemary Garlic Broth

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 pork chops, 1 inch thick (about 6–7 oz each)
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour (optional)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium shallot, finely chopped (about 1/3 cup)
• 5 garlic cloves, thinly sliced
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup dry white wine (or 1/3 cup more broth)
• 2 fresh rosemary sprigs
• 1 bay leaf
• 2 tsp lemon juice
• 1 tbsp chopped fresh parsley

Do This

• 1. Pat chops dry; season with salt and pepper (lightly dust with flour if using).
• 2. Sear in oil over medium-high heat, 2–3 minutes per side, until browned; transfer to a plate.
• 3. Lower heat to medium; melt butter and sauté shallot 1 minute, then garlic 30 seconds.
• 4. Deglaze with wine (or broth), scraping up browned bits; simmer 1 minute.
• 5. Add broth, rosemary, and bay leaf; bring to a gentle simmer.
• 6. Return chops and juices; cover and simmer on low until 145°F internal, 6–10 minutes.
• 7. Rest 5 minutes; finish broth with lemon juice and parsley, then spoon broth over chops.

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Why You’ll Love This Recipe

• Tender and reliable: A quick sear plus a gentle simmer keeps pork chops juicy and forgiving.
• Clean, cozy flavor: Rosemary, garlic, and a light broth taste homestyle without being heavy.
• One-pan cooking: The broth is built right in the skillet, capturing every browned bit.
• Great with simple sides: Perfect with potatoes, rice, noodles, or crusty bread for the aromatic broth.

Grocery List

• Produce: 1 medium shallot, 5 garlic cloves, 2 rosemary sprigs, 1 lemon, 1 small bunch parsley
• Dairy: unsalted butter
• Pantry: low-sodium chicken broth, olive oil, kosher salt, black pepper, all-purpose flour (optional), dry white wine (optional), bay leaf

Full Ingredients

Pork

• 4 pork chops, 1 inch thick (bone-in or boneless; about 6–7 oz each)
• 1 1/4 tsp kosher salt (use 1 tsp if your broth is not low-sodium)
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour (optional, for a very light dusting to improve browning)
• 1 tbsp olive oil

Rosemary-Garlic Broth

• 1 tbsp unsalted butter
• 1 medium shallot, finely chopped (about 1/3 cup)
• 5 garlic cloves, thinly sliced
• 1/3 cup dry white wine (or 1/3 cup additional low-sodium chicken broth)
• 1 1/2 cups low-sodium chicken broth
• 2 fresh rosemary sprigs
• 1 bay leaf

To Finish

• 2 tsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• Optional: extra black pepper to taste

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides evenly with 1 1/4 tsp kosher salt and 1/2 tsp black pepper.

If using flour, sprinkle 1 tbsp all-purpose flour lightly over both sides and rub it in so you have a thin, barely-there coating. Shake off any excess.

Step 2: Sear for a flavorful crust

Heat a large, heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and heat until the oil shimmers.

Add the pork chops in a single layer. Sear 2–3 minutes per side without moving them, until they develop a deep golden-brown crust. Transfer the chops to a plate and keep any juices on the plate (you’ll add them back in later).

Step 3: Sauté shallot and garlic gently

Reduce the heat to medium. Add 1 tbsp unsalted butter to the skillet. Once melted, add the chopped shallot and cook for 1 minute, stirring and scraping up browned bits.

Add the sliced garlic and cook for 30 seconds, just until fragrant. (If the garlic starts browning quickly, lower the heat a little—garlic can turn bitter if it gets too dark.)

Step 4: Deglaze the pan to build the broth

Pour in 1/3 cup dry white wine (or 1/3 cup broth). Stir and scrape thoroughly to dissolve the browned fond on the bottom of the pan. Let it simmer for 1 minute to reduce slightly.

Step 5: Simmer the rosemary and garlic broth

Add 1 1/2 cups low-sodium chicken broth, 2 rosemary sprigs, and 1 bay leaf. Bring the liquid up to a gentle simmer over medium heat.

Once simmering, reduce the heat to low so the broth stays at a very gentle simmer (small bubbles, not a rolling boil).

Step 6: Return chops and cook until tender and safe

Nestle the pork chops back into the skillet along with any juices from the plate. Cover the skillet with a lid and simmer on low until the chops reach an internal temperature of 145°F in the thickest part, usually 6–10 minutes for 1-inch chops.

Temperature tip: Start checking at 6 minutes. Remove chops as soon as they reach 145°F to keep them juicy. (If your chops are thinner than 1 inch, they may finish faster.)

Step 7: Rest, brighten, and serve with broth

Transfer the chops to a serving platter and let them rest for 5 minutes. This helps the juices redistribute so the meat stays tender.

While the chops rest, remove and discard the rosemary sprigs and bay leaf. Stir 2 tsp lemon juice and 1 tbsp chopped parsley into the broth. Taste and adjust with a pinch of salt and/or extra black pepper if needed.

Spoon the warm rosemary-garlic broth over the pork chops and serve right away.

Pro Tips

• Dry pork browns better: Patting the chops dry is the fastest way to get a good sear.
• Use gentle heat for the simmer: Keep it at a low simmer (not a boil) to avoid tough, dry pork.
• Go by temperature, not minutes: Pork chops can overcook quickly. Pull at 145°F and rest.
• Don’t skip the deglaze: Scraping up the browned bits is what makes the broth taste rich without adding cream.
• Low-sodium broth gives you control: You can season to taste without accidentally making the dish too salty.

Variations

• Extra herb version: Add 2–3 sprigs thyme alongside the rosemary for a fuller herb aroma.
• Apple-cider twist: Replace the wine with 1/3 cup apple cider for a gentle sweetness that still feels clean and homestyle.
• Light creamy (still not heavy): After removing the chops, whisk 2 tbsp heavy cream into the broth and simmer 1 minute (the result is silky but still broth-forward).

Storage & Make-Ahead

Cool leftovers within 2 hours. Store pork chops with some broth in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat until the pork reaches 165°F (food-safe reheating temperature), adding a splash of broth or water if needed to keep it moist. For best texture, avoid microwaving on high; use medium power and short bursts if microwaving.

Nutrition (per serving)

Approximate, based on 4 servings: 320 calories, 35 g protein, 17 g fat, 4 g carbohydrates, 1 g fiber, 1 g sugar, 620 mg sodium.