Rosemary Sage Pork Chops

Prep Time 3 minutes
Total Time 18 minutes
Servings 2
Author Alaina


  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage
  • 2 tablespoons fresh rosemary
  • 2 large garlic cloves or 1 tablespoon minced garlic
  • 2 pork chops ( I used bone-in, 3/4” to 1” thickness)
  • Salt and fresh ground black pepper


  • Directions
  • Before staring with step 1, pat the chops dry with paper towels and season both sides with salt and pepper. Put aside on a plate.
  • Heat a large, heavy-bottomed skillet over medium heat
  • Add olive oil
  • When oil starts to shimmer, stir in sage, rosemary and garlic. Be careful not to let the oil get too hot or you can burn the herbs especially if using dried herbs.
  • Season with salt and pepper.
  • Cook for 2 to 3 minutes, stirring occasionally
  • Increase heat to medium-high and add chops to skillet, directly on top of the herb/garlic mixture.
  • COVER skillet and cook undisturbed for 5 minutes
  • Turn chops, cover pan and reduce heat to medium.
  • Cook until just cooked through, about 5 minutes for 3/4” thick chops. Adjust the time according to the thickness of the chops.
  • Transfer to plates


A few quick notes: the recipe calls for you to use fresh herbs, I used dry herbs as I did not have any fresh.
The recipe also calls for 2 tablespoons of vermouth, but never says what to do with it. I assume you use it as a reduction in the last 2 or 3 minutes of cooking. I did not use any at all.
Be sure to cover skillet when directed as this will allow the chops to come out tender and juicy!
Bon appetite!