Juicy, aromatic, and bursting with zesty flavor, these Lemon Rosemary Pork Chops are the perfect paleo lunch or dinner when you want something that feels fancy but comes together fast. The combination of fresh rosemary and bright lemon juice creates a simple marinade that transforms basic pork chops into a crave-worthy dish. Best of all? It’s made with just a handful of wholesome ingredients.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons fresh rosemary, finely chopped
- 2 garlic cloves, minced
- Juice and zest of 1 lemon
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Make the marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, garlic, salt, and pepper.
- Marinate the pork: Place pork chops in a shallow dish or zip-top bag. Pour marinade over them and turn to coat. Let marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Bring to room temperature: Remove pork chops from the fridge about 15 minutes before cooking to let them come to room temp.
- Heat a skillet: Set a large cast-iron or stainless steel skillet over medium-high heat. Add a drizzle of olive oil.
- Cook the chops: Sear pork chops for 4–5 minutes per side, or until nicely browned and internal temperature reaches 145°F (63°C).
- Rest the meat: Transfer to a plate and let rest for 5 minutes to retain juices.
- Serve warm with a squeeze of fresh lemon and extra rosemary if desired.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through, or cover and warm in the oven at 300°F for 10–15 minutes.
Substitutions and Variations
- No fresh rosemary? Use 1 teaspoon dried rosemary instead.
- Add a kick: Include a pinch of crushed red pepper flakes in the marinade for heat.
- Different protein: This marinade also works beautifully with chicken thighs or lamb chops.
- Roast it: Instead of pan-searing, bake the pork chops at 400°F for 18–22 minutes, flipping once halfway through.
This easy, herby dish is sure to become a go-to for weeknights or entertaining—elegant, effortless, and 100% paleo.
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