Recipe Details

Rosemary Sage Pork Chops

  • Servings: 2
  • Ready In 20 minutes
  • 2 tablespoons olive oil; (up to 4), (depends on number of chops & size of pan)
  • 2 tablespoons fresh sage; chopped
  • 2 tablespoons fresh rosemary; chopped
  • 2 large cloves garlic; thinly sliced
  • 2 pork chops; (up to 4), bone-in, about 3/4-inch thick, about 8 ounces each
  • Salt and fresh ground black pepper; to taste
  • 2 tablespoons vermouth; (optional)
Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. 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. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.

Makes 2 to 4 servings.

Nutritional Facts

  • Serving Size 1 Serving (223g)
    Servings Per Recipe: 2
  • Amount Per Serving
  • Calories 397
    Calories From Fat 195
  • % Daily Value
  • Total Fat 22g
    29%
  • Saturated Fat 7g
    33%
  • Trans Fat 3g
  • Cholesterol 137g
    42%
  • Sodium 189g
    7%
  • Total Carbohydrate 3g
    1%
  • Dietary Fiber 1g
    4%
  • Sugars 1g
  • Protein 42g
    60%