Easy Baked Pork Chops with Rosemary in a cast iron pan right out of the oven, garnished with a sprig of rosemary
Print Recipe
5 from 1 vote

Easy Baked Pork Chops with Rosemary

Easy Baked Pork Chops with Rosemary are baked bone-in pork chops blanketed in a rich, garlicky, buttery sauce topped with fresh aromatic rosemary. And when I say easy, I mean easy! The most complicated part of this easy pork chops recipe is choosing a thick bone-in pork chop!
Prep Time10 mins
Cook Time20 mins
Total Time33 mins
Course: Main Dish
Cuisine: American
Keyword: easy pork chops recipe, oven baked pork chops
Servings: 4 servings
Calories: 389kcal
Author: Sharon Rigsby

Ingredients

  • 4 pork loin chops center cut, bone-in, 3/4 inch thick
  • Kosher salt and ground black pepper
  • 1 Tbsp fresh rosemary finely chopped
  • 2 cloves garlic finely minced or grated
  • 1/2 cup unsalted butter melted
  • 1 Tbsp olive oil

Instructions

  • Preheat the oven to 375 degrees F.
  • Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
  • Season the pork chops 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 pork chops. Cook for 4 minutes or until golden brown on the first side, flip over and cook for an additional 4 minutes.
  • Use a pastry brush and brush the butter, garlic, rosemary mixture generously over the pork chops.
  • Place the skillet in the oven and cook the pork chops for 10-12 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145 degrees 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.  

Notes

[nutrition-label]

Nutrition

Calories: 389kcal | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 201mg | Potassium: 514mg | Vitamin A: 17% | Calcium: 1% | Iron: 3%