This Easy Baked Pork Chops with Rosemary and Garlic Butter recipe features oven-roasted bone-in pork chops blanketed in a rich butter sauce topped with fresh garlic and aromatic rosemary.
Why fuss with overcooked, shoe-leather pork chops when you can serve tender, juicy, oven-roasted rosemary pork chops that are full of flavor?
Oven-roasting pork chops solve the problem of dried-out meat because they are pan-seared, sealing in the juices, and then baked in the oven. The lower heat of the oven prevents the outside from getting tough and dry before the middle has finished cooking. Yes, it is that easy!
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Why I love this recipe and you will too!
- When I say easy, I mean easy! Like my recipe for Blackened Pork Chops, the most complicated part of this easy rosemary pork chops recipe is choosing a thick bone-in pork chop!
- Like my recipe for Grilled Bone-In Pork Chops, you can have a perfectly cooked main dish on the dinner table in less than 30 minutes!
- There are only five ingredients, not counting salt and pepper, and my guess is you probably already have most of them in your pantry and fridge.
Ingredient notes:
- Pork Chops – you will need bone-in, center-cut loin chops at least one and a half inches thick.
- Rosemary – fresh rosemary complements the pork with its piney, woody taste and enhances the dish’s overall flavor.
- Garlic – pairs with the rosemary and adds a distinctive taste that complements the natural sweetness of the pork.
- Butter and olive oil – butter forms the base of the delicious rosemary garlic sauce, and olive oil is used to saute the meat.
- Kosher salt and pepper – enhance all of the flavors of the dish.
Specific measurements are in the recipe card below.
How to make Baked Pork Chops with Rosemary and Garlic Butter:
- Gather your ingredients and preheat the oven to 375°F. Mix the melted butter, rosemary, and garlic in a small bowl and set aside.
- Season the meat on both sides with kosher salt and pepper.
- Place a large cast-iron or oven-safe skillet over medium heat and add the olive oil. When the oil shimmers, add the chops. Cook for four minutes or until golden brown on the first side, then flip over and cook for another four minutes.
- Use a pastry brush and generously brush the butter, garlic, and rosemary mixture over the pork.
- Place the skillet in the oven and bake for 10-12 minutes, or until an instant-read meat thermometer inserted in the thickest part of the meat registers 145°F
- Remove the skillet from the oven, place the meat on a plate or cutting board, and loosely cover with aluminum foil. Let the meat rest for five minutes and then serve.
Serving suggestions:
These delicious pork chops with rosemary pair well with most sides, but I like to serve them with my Parmesan Potatoes Au Gratin, Spinach Salad with Apples and Pecans, Texas Toast Garlic Bread, and Strawberry Sherbet for dessert.
Other sides that pair well include American Coleslaw, Purple Hull Peas, Homemade Cream Corn or Fried Corn with Bacon, and Baked Pineapple Casserole.
Recipe variations:
This is a simple recipe with simple ingredients; it’s perfect as is. I sometimes add fresh thyme from the garden, or if I am making this recipe for guests and want to impress them, I’ll add a scoop or two of Peach Salsa on the side. Fruit and pork go together beautifully.
Storing and reheating leftovers:
Leftovers can be stored in an airtight container in the fridge for up to four days. Be careful when reheating them because they can dry out. Wrap them in foil, add a few drops of water, and reheat them in a 350°F oven for about 10 minutes.
I like repurposing my leftovers by cutting them up, freezing them, and then using them to make pork fried rice or quesadillas.
Recipe FAQs:
They have gotten a bad rap, but today’s lean pork chops are as healthy as chicken breasts and just as versatile. According to Livestrong, “Some cuts of can be high in cholesterol-raising saturated fat and calories, but a lean pork chop, such as a sirloin or top loin chop, can be the basis for a healthy meal.
According to USDA cooking guidelines, pork can be consumed safely when cooked to an internal temperature of 145°F and then rested for three minutes.
Use a thick, bone-in pork chop for moist pork chops, and do not overcook them.
Sharon’s tips:
The total cooking time for this recipe is based on bone-in, center-cut pork loin chops that are one and a half inches thick. If your chops are thicker or thinner, the baking time will have to be adjusted.
Bone-in pork chops will always be more juicy and flavorful than boneless. The bone acts as a barrier, helping retain moisture within the meat during cooking. The bone also helps distribute heat evenly throughout the meat, resulting in more even cooking and less risk of overcooking or drying out.
I recommend using a well-seasoned cast-iron skillet for this recipe if you have one. If not, a heavy-bottomed non-stick oven-safe skillet works too.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Baked Pork Chops with Rosemary and Garlic Butter Recipe
Ingredients
- 4 bone-in, pork loin chops, center cut, 1½ inches thick
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- ½ cup unsalted butter, melted
- 1 tablespoon finely chopped fresh rosemary
- 2 cloves garlic finely minced or grated
Instructions
- Preheat the oven to 375°F.
- Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
- Season the meat on both sides with kosher salt and pepper.
- Place a large cast iron or oven-safe skillet over medium heat and add olive oil. When the oil is shimmering, add the chops. Cook for four minutes or until golden brown on the first side, flip over, and cook for another four minutes.
- Use a pastry brush and generously brush the butter, garlic, and rosemary mixture over the meat.
- Place the skillet in the oven and bake for 10-12 minutes, or until an instant-read meat thermometer inserted in the thickest part of the meat, not hitting any bone, registers 145°F.
- Remove the chops from the oven, place on a plate or cutting board, and cover with aluminum foil or a plate. Let the pork chops rest for 3 minutes and then serve.
colleen kennedy
A nice fast dinner I felt good about. I used garlic paste (2 TBS) instead of garlic and a splash or worcestershire sauce it came out delish!
Kristin
My family loves pork chops so I tried this recipe and it was a huge hit. I used bone-in chops and everyone was so impressed with the flavor. Thanks for the great tips and the great recipe!
Kristina
These pork chops are definitely not the dried out ones that I was used to growing up. Pan searing them in butter, olive oil and herbs is the way to go to get flavorful juicy oven baked pork chops. I also loved that they needed only a few simple ingredients to give great flavor to the dish, and they went really well with roasted vegetables to make a full meal.
Giangi Townsend
Super delicious! I made them for a fun at-home date last night, and we could not be more happy. Our pork chops were as tender as possible and so flavorful.
I never thought of putting the chops in the oven, and I will do them only your way from now on. So tender, out of this world.
Thank you.
MizG
I made this delicious recipe tonight and I must say it was a hit. We will be enjoying this party for our tastebuds again!! Thanks 👌🏾
Dana
Super easy and delicious!
Sharon Rigsby
Hi Dana, I’m so glad you liked it and thanks too for letting me know!
Sharon
Gina
I made this tonight, but had boneless chops, and reduced time a little because they weren’t too thick. They were delicious!! Hubby loved them as well. Will definitely make them again.
Gritsandpinecones
Hi Gina,
Thanks so much for taking time to let me know! I’m so glad you and your family enjoyed the pork chops!
All my best,
Sharon