Quick Rosemary Pork Chops Recipe


For this recipe, you can substitute brandy or whiskey for the sherry — or, if you don’t want to cook with alcohol at all, use chicken stock or apple juice instead. For a simple creamy sauce, add 150ml cream to the pan after deglazing and simmer until thickened.

Serves 4


  • Knob of butter
  • 4 pork chops
  • 120ml sherry, plus more for deglazing
  • 2 sprigs fresh rosemary, finely chopped
  • 2 garlic cloves, crushed
  • Salt and black pepper

To serve:

  • Green beans
  • Roast potatoes


  1. Heat a large pan over a medium-high heat. Melt the butter and brown the pork chops for two minutes per side.
  2. Reduce the heat to medium and add the sherry, rosemary, garlic and some seasoning.
  3. Allow to come to a simmer. Cook the pork chops for 10-15 minutes (depending on their thickness), flipping once, until cooked throughout.
  4. Transfer the chops to a plate, tent loosely with tin foil and allow to rest for 8-10 minutes.
  5. Turn the heat to high and deglaze the pan by pouring 1-2 tablespoons of sherry in and using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add some salt and black pepper and simmer for 40-50 seconds until thickened. Pour this sauce over the chops and serve immediately.

Per Serving 254kcals, 8.7g fat (4.2g saturated), 4.2g carbs, 0g sugars, 28.9g protein, 2.2g fibre, 0.132g sodium