Rosemary Garlic Crusted Pork Chops are everything you want in a hearty, flavor-packed meat course. Super aromatic, crispy on the outside, and ucculent on the inside, you’ll keep going back for more!Today I will be your “drop-off chef.” That is, I will cook a dinner at my place and then drop it off at yours.
Well okay, fine, I really wish I could, but actually I’m just going to be your virtual drop-off chef.
You see, I’m on a little holiday with my boys!
I’m relaxing, and eating delicious food, I’m sure — I’m sure it’s inspiring all sorts of new culinary creations in my mind. I’ll tell you all about it when I return, but for now I’m soaking up some family time.
So here’s what I’m dropping off . . . .
Rosemary-Garlic Crusted Pork Chops. I made these super scrumptious crusted pork chops for my parents last week. It was a real drop-off — in person! And it was served with my Mom’s freshly made Ginger Applesauce. What a dreamy combination!
I love these pork chops because although they only take a short time to prepare, they’re super flavorful, rich, juicy and tender — sounds like comfort food to me! Oh, and on top of it, should you decide to make them for guests, you’ll be a big hit!
These pork chops and the Ginger Applesauce (below) served together are a huge crowd pleaser.
So start peeling the apples and thinking about inviting a few friends over to share a meal this weekend!
(I really do wish I could have made it for you in person! Maybe one day . . .)
Enjoy every last bite of your Rosemary-Garlic Crusted Pork Chops!
Timeline for Rosemary-Garlic Crusted Pork Chops:
20 minutes ahead: Chop the garlic and rosemary. Make the crust and sear the chops.
10 minutes ahead: Place the chops in the oven.
Rosemary Garlic Crusted Pork Chops Recipe
- 2 tablespoons very finely minced garlic
- 2 teaspoons finely grated Parmesan cheese
- 1-1/2 teaspoons finely chopped fresh rosemary
- Olive oil for the pan
- 2 approximately 8-ounce pork chops, bone-in, about 1/2 to 1-inch thick
- Sea salt and freshly ground black pepper
- Preheat the oven to 375 degrees F.
- In a small mixing bowl, combine the garlic, Parmesan and rosemary. Season it with a bit of salt and set aside.
- Season both sides of the chops with salt and pepper.
- Coat the bottom of a medium-sized, oven safe skillet (cast iron is perfect), with olive oil. Place it over medium-high heat.
- Then use a flat-bottomed, small spatula, or your hands to spread half of the garlic mixture on one side of each pork chop. It should be a smooth, even layer that coats the entire surface.
- Place the chops, garlic side up, in the pan. If you don't hear a sizzle, the pan is not hot enough yet. Wait for the sizzle!
- Sear the chops to brown them, about 2 minutes. Then use a heat resistant pastry brush or a small spoon, to drizzle olive oil from the bottom of the pan on top of the garlic crust.
- Place the entire pan in the preheated oven and cook just until the chops are cooked through, about 6 to 8 minutes. The internal temperature should be close to 145 degrees F.
- If for some reason the garlic crust hasn't become golden brown by the time the pork is cooked, place the pan under the broiler for about 30 seconds or so.
- Let the chops rest for at least 10 minutes, covered with foil, before serving.