Rosemary Sage Pork Chops

Yields: 2 Servings

Rosemary Sage Pork Chops

This delicious and simple recipe for juicy, quickly prepared pork chops calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough.

  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh rosemary
  • 2 large cloves garlic
  • 2 pork chops
  • Salt and fresh ground black pepper
  • 2 tablespoons vermouth
  1. Heat a large heavy-bottomed skillet over medium heat.
  2. Add olive oil.
  3. When oil starts to shimmer, stir in sage, rosemary and garlic.
  4. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste.
  5. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture.
  6. Cover skillet and cook chops undisturbed for 5 minutes.
  7. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops.
  8. Adjust time according to thickness of chops.
  9. Transfer to plates and serve.Makes 2 to 4 servings..


  • Calories: 397
  • Fat: 21.71432 grams
  • Carbs: 2.5583 grams
  • Protein: 41.67257 grams