//Rosemary Pork Chops with Roasted Garlic

Rosemary Pork Chops with Roasted Garlic

The pork chops are of course the focus of this dish, but the real star here is the garlic—OMG, yum! Even my 12-year-old was asking for more of the garlic when she was done eating. It turned out super tasty and really made the recipe! These roasted garlic & rosemary pork chops are so quick and easy to pull together—all you need is a little forethought with the brining, and the rest is a breeze.

I brined the pork chops prior to roasting them to help prevent them from drying out…and they sure were juicy! More on that below.

Rosemary & Roasted Garlic Pork Chop Recipe

Rosemary & Roasted Garlic Pork Chop Recipe

About Brining Meat

Brining is often thought of when it comes to cooking a whole turkey, but you don’t have to wait until Thanksgiving to use a brine in your cooking! A brine is similar to a marinade, in that you soak the meat (anywhere from 2 to 24 hours) prior to cooking. A brine is typically salt water and sometimes has other flavors and spices added, like the recipe below!

Brine can help the meat be juicier, and therefore tastier, and is commonly used on pork, turkey, and chicken. Plus, they are very easy to pull together and worth the extra effort. Read more on the science of brining here.

Rosemary & Roasted Garlic Pork Chop Recipe, asparagus, and mashed sweet potatoes

Rosemary & Roasted Garlic Pork Chop Recipe, asparagus, and mashed sweet potatoes

 

Other Pork Chop Recipes You Might Enjoy

Roasted Garlic & Rosemary Pork Chops

Calling all garlic lovers! This Roasted Garlic & Rosemary Pork Chop recipe is the perfect main dish for dinner—a brine helps make this dish juicy & tasty.

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Rosemary & Roasted Garlic Pork Chop RecipeRosemary & Roasted Garlic Pork Chop Recipe


Ingredients

For the dish

  • 2
    tablespoons
    olive oil
  • 8
    cloves
    garliccrushed (or more if you want!)
  • 1
    sprig
    fresh rosemaryleaves removed from stem and stem discarded
  • saltto taste
  • pepperto taste

Instructions

For the brine

  1. Place the pork chops in the bottom of a glass bowl or storage container. 

  2. In a small pot, heat 1 cup of water to a light boil. Stir in the salt, pepper, rosemary sprig (still intact), and bay leaf until the salt is completely dissolved. Add several ice cubes until the mixture cools down.

  3. Pour the brine over the pork chops, then top it off with plain cool water until the meat is fully submerged. Cover and brine for 2 to 24 hours (in the fridge).

For the dish

  1. When ready to cook, preheat the oven to 375 degrees F. Remove the pork chops from the brine, rinse them off, and pat them dry so that you can get a nice sear.

  2. Heat the olive oil in a cast iron skillet over medium-high heat.  Place the pork chops in the skillet, season with salt and pepper, and sear until golden brown on the bottom. 

  3. Flip the pork chops over, then nestle the garlic cloves in between the pieces of meat and sprinkle the rosemary leaves on top. Season with more salt and pepper.

  4. Place the skillet in the oven and cook until no longer pink in the middle and a thermometer registers 145 degrees F when inserted into the thickest part of the meat, about 8 to 12 minutes (depending on how thick they are), and serve. I like to take mine out at 140, knowing they’ll still rise in temp after they’re out of the oven.


Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Roasted Garlic & Rosemary Pork Chops

Amount Per Serving

Calories 279
Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Cholesterol 90mg30%

Sodium 3554mg155%

Potassium 524mg15%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 29g58%

Vitamin C 1.9mg2%

Calcium 20mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

 

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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

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