A glossy, rosemary-infused glaze brings simple chops to life in under 40 minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 20 min | 35 min | 4 |
Intro
This pantry-friendly recipe turns everyday pork chops into a dinner with depth and glow. A gentle simmer builds a silky glaze from honey, garlic, and rosemary, so you get flavor without fuss. It’s a reliable weeknight option that pairs well with a handful of quick sides.
The Best Rosemary for This Recipe
Fresh Rosemary
- Pros: Bright, lemony-woody notes that bloom quickly when heated; great for a vivid glaze.
- Cons: Can overpower if used in excess; stems should be removed before chopping.
- When to choose: Use fresh for a crisp, fragrant finish and a pop of color.
Dried Rosemary
- Pros: Long-lasting and pantry-friendly; easy to measure.
- Cons: More resinous and woody; use less to avoid a harsh edge.
- When to choose: Use if you don’t have fresh on hand; grate or crumble to release aroma.
Other Ingredients (and Helpful Swaps)
- Pork Chops: Role — main protein that sears to a brown crust and carries the glaze. Swap tip — boneless pork shoulder can work in a pinch, but it’s a tougher cut that may require longer cooking; adjust accordingly.
- Rosemary: Role — aromatic backbone of the glaze. Swap tip — thyme or a pinch of sage can complement the honey but will change the character.
- Honey: Role — primary sweet glaze component with gloss and depth. Swap tip — maple syrup for a darker finish; use half maple, half honey for balance.
- Garlic: Role — savory aroma that brightens the glaze. Swap tip — garlic powder in a pinch (halve the amount) if cloves aren’t available.
- Olive Oil: Role — searing fat that helps create a crisp crust. Swap tip — any neutral oil or a blend with a small knob of butter for richness.
- Salt & Pepper: Role — foundational seasoning that enhances everything. Swap tip — use kosher salt for more even seasoning; adjust salt if using salted stock.
- Chicken Stock: Role — deglaze and thin the glaze while adding depth. Swap tip — dry white wine or water with a splash of tamari for umami; reduce alcohol fully if using wine.
Ingredients
Sauce
- Honey — 2 tbsp (42 g)
- Garlic, minced — 3 cloves (9 g)
- Fresh rosemary, chopped — 1 tbsp (2–3 g)
- Chicken stock — 1/2 cup (120 ml)
- Butter, unsalted (optional) — 1 tsp (5 g)
Pork
- Pork chops, boneless — 4 (about 1.5 lb / 680 g total)
- Olive oil — 2 tbsp (30 ml)
- Kosher salt — 3/4 tsp (4 g)
- Black pepper, freshly ground — 1/2 tsp (1–2 g)
Finish
- Lemon juice, fresh (optional) — 1 tsp (5 ml)
Directions
-
Season the Pork Chops and Prep Pan — Pat chops dry; season generously with kosher salt and pepper. Heat a large skillet over medium-high and add olive oil until shimmering.
-
Sear the Chops to a Golden Crust — Sear 4–5 minutes per side, until deeply golden and the edges look glossy. The internal temperature should approach 140–145°F (60–63°C).
-
Bloom the Aromatics in the Pan — Reduce heat to medium. Add minced garlic and chopped rosemary; cook 30–60 seconds until fragrant and just beginning to color.
-
Build the Honey Rosemary Glaze — Stir in honey; let it bubble gently. Deglaze with chicken stock, scraping up any fond, and simmer 2–3 minutes until the glaze lightly coats the back of a spoon.
-
Coat and Finish — Return the chops to the pan; spoon glaze over them and simmer 1–2 minutes until the pork reaches 145°F (63°C) and the glaze clings to the surface. If using, whisk in butter for extra silk.
-
Rest and Serve — Remove from heat and let rest 3 minutes. If desired, squeeze a little lemon juice over the chops just before serving.
How to Store Leftovers
- Refrigerate in an airtight container within 2 hours of cooking; good for up to 3 days.
- Reheat gently in a skillet over low heat, or cover and warm in a 325°F (165°C) oven until heated through, about 8–12 minutes.
- Do not leave leftovers at room temperature for more than 2 hours.
What to Serve With Rosemary Honey Glazed Pork Chops
- Side 1: Roasted baby potatoes tossed with olive oil and sea salt; 20–25 minutes in a 425°F (220°C) oven until tender and crisp.
- Side 2: Sautéed green beans with a splash of lemon and a pinch of chili flakes; 6–8 minutes until crisp-tender.
- Salad: A simple arugula salad with shaved fennel and a light lemon vinaigrette for brightness.
Variations & Tips
- Spicy kick: Add 1/4 tsp red pepper flakes with the garlic for a peppery finish.
- Creamier glaze: Whisk in 1–2 tbsp heavy cream at the end for a silkier texture.
- Gluten-free: This glaze is naturally GF; ensure stock is GF if using store-bought.
- Canned swap: If you only have stock concentrate, dilute according to package; reduce simmer time slightly.
- Fresh herbs: If rosemary is scarce, use a small pinch of thyme to keep a fragrant herb note.
Enjoy Your Rosemary Honey Glazed Pork Chops
May each bite remind you of a cozy, quick supper that comes together with confidence. The rosemary-scented honey glaze makes every chop feel special, even on a busy weeknight. Enjoy your Rosemary Honey Glazed Pork Chops and the warm glow of a meal well made.
Attribution
Recipe by WellMindMeal. Photography and layout by the WellMindMeal team.