Rosemary Pork Chops

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  • Level: Easy
  • Total: 45 min (includes sitting time)
  • Active: 35 min
  • Yield: 2 servings
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2 teaspoons finely chopped fresh rosemary

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

Two 10-ounce bone-in rib pork chops (1 inch thick)

2 tablespoons olive oil

Apricot Glaze, recipe follows

Apricot Glaze:

1/2 cup apricot nectar

Juice of 1 lemon

2 tablespoons honey

2 tablespoons Dijon mustard

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.
  3. Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Remove from the oven and brush with the glaze once more.

Apricot Glaze:

  1. To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.