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Rosemary Garlic Porkchops

Rosemary Garlic Porkchops

5 from 1 vote
609 Calories | 61g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the CHOPS:

  • 2 lbs pork loin chops Boneless
  • 2 tbsp Garlic powder
  • olive oil spray

For the SPROUTS:

  • 24 oz Brussels sprouts
  • olive oil spray
  • 1.5 tsp Seasoned salt
  • 1 tsp Red pepper flakes Omit for milder version
  • 1 tsp Onion powder
  • 1 tbsp Garlic powder

For the Rice:

  • 1 cup Jasmine rice
  • 1 tbsp Rice Vinegar

For the Rosemary Garlic Butter:

  • 3 tbsp Rosemary
  • 1 cluster Garlic Minced
  • 2 tbsp Butter

Instructions
 

Cook the Rice

  • Cook jasmine rice with rice vinegar according to your preferred method (I love my rice cooker). Set aside.
    1 cup Jasmine rice, 1 tbsp Rice Vinegar

Roast the Brussels Sprouts

  • Preheat oven to 400°F. Rinse and trim the brussels sprouts, then cut into halves or quarters if large. Add to a bowl, lightly coat with olive oil spray, and season with seasoned salt, red pepper flakes, onion powder, and garlic powder. Toss to combine, then spread evenly on a baking sheet. Roast for 20–25 minutes, broiling at the end if desired for extra crispiness.
    24 oz Brussels sprouts, olive oil spray, 1.5 tsp Seasoned salt, 1 tsp Red pepper flakes, 1 tsp Onion powder, 1 tbsp Garlic powder

Season the Pork Chops

  • Season both sides of the pork chops evenly with garlic powder.
    2 lbs pork loin chops, 2 tbsp Garlic powder

Sear the Pork Chops

  • Heat a large skillet over medium-high heat and lightly coat with olive oil spray. Add the pork chops and sear for about 4 minutes per side, or until nicely browned and cooked through. Work in batches if needed to avoid overcrowding. Remove and set aside.
    olive oil spray

Make the Garlic Rosemary Butter

  • Reduce heat to medium and add 2 tbsp butter to the same pan along with the minced garlic and fresh rosemary. Sauté for 1–2 minutes until fragrant and lightly golden, being careful not to burn the garlic.
    3 tbsp Rosemary, 1 cluster Garlic, 2 tbsp Butter

Baste the Pork Chops

  • Return the pork chops to the pan, reduce heat to low, and spoon the garlic rosemary butter over the chops to coat evenly.

Assemble and Serve

  • Serve the pork chops over rice with roasted brussels sprouts on the side. Enjoy!

Nutrition

Calories: 609kcalCarbohydrates: 58gProtein: 61gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 165mgSodium: 1042mgPotassium: 1696mgFiber: 8gSugar: 4gVitamin A: 1653IUVitamin C: 146mgCalcium: 126mgIron: 5mg