Entrée: United States – Pan-Seared Pork Rib Chops with Garlic and Rosemary

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 pork rib chops (about 1–1 1 / 2 inches (2.54 to 3.81 cm) thick)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
3 cloves garlic, smashed
2–3 sprigs fresh rosemary
1 tbsp (15 ml) fresh lemon juice (optional)

Show original ingredient measurements

4 pork rib chops (about 1–1 1 / 2 inches thick)
Salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
3 cloves garlic, smashed
2–3 sprigs fresh rosemary
1 tbsp (15 ml) fresh lemon juice (optional)

Instructions

1. Pat chops dry and season both sides generously with salt and pepper; bring to room temperature 20–30 minutes.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork rib chops and sear 3–4 minutes per side until a deep golden crust forms.
4. Reduce heat to medium, add butter, garlic, and rosemary to the pan; spoon melted butter over chops and cook 2–3 more minutes until internal temp reaches 145°F (63°C).
5. Remove chops to a plate, let rest 5 minutes, finish with a squeeze of lemon juice if desired, and serve.