Rosemary Sherry Pork Chops

Rosemary Sherry Pork Chops


"An unbelievably easy and succulent main dish that can be made in one pan. You can substitute the sherry with port wine, if desired."

Ingredients 35 m {{adjustedServings}} servings 329 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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  1. In a small bowl, combine the flour, garlic powder, onion powder, parsley and salt and pepper to taste. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
  2. Heat the oil in a large skillet over medium high heat. Saute the chops in the oil for 4 to 5 minutes per side, or until well browned. Then add the chicken broth, sherry and the rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for 10 minutes.
  3. Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover, and simmer for 5 more minutes, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Season with salt and pepper to taste.
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Reviews 79

  1. 99 Ratings


The first words out of my husband's mouth when he took a bite were "Mmmmm! Wow!" I think that the earlier reviewers who found this recipe "bland" must have done something wrong because the chops were SO FULL OF FLAVOR!! I accidentally added a whole 1 cup of chicken broth, but I would recommend that everyone make this "mistake"--it made enough creamy sauce to serve on the side! Some other changes: I substituted marsala cooking wine for the sherry, added some dried crushed rosemary to the flour mixture, used dried minced onions instead of onion powder, and ommited the fresh onions (since I didn't have any)--the recipe still turned out wonderfully! I will DEFINITELY make this again. Thank you Stacey!! :-)


It was ok, but I thought it was bland, no spice to it! My husband is on Weight Watchers, so I reduced the oil to 3 tbs., but I think that's still too much. My husband said to not make it again!


Husband and I loved this dish. I added crushed, dried rosemary, dill, and taragon to the flour mixture and it added wonderful flavor. As suggested by others, I added extra stock and sherry and made a delicious gravey. Served the pork with roast garlic mashed potatoes and a salad. We will definitely have this again.