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."


35 m servings 329 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  1. 100 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 cho...

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...

Wonderful dish!! Thanks, the only thing I would do next time is add more rosemary! The chops where very moist and the coating was awesome. I am not a big pork chop lover, but these changed my mi...

You're right, Stacey, incredibly good! I used dried rosemary, and doubled the sauce. I also removed the chops once they reached 160 degrees, boiled the sauce down some and then finished it wit...

This came out great. I did make alot of changes to the recipe cause I didn't have some of the ingredients and add extras as some other reviewers suggested. I made it with whole wheat flour sinc...

These were very good and flavorful, a nice alternative to the standard porkchop-in-cream-of-mushroom-soup thing. Because others complained of this being bland, I made my chicken broth by boili...

Try reducing the oil to 2 tablespoons, adding a bit more if needed. Try tarragon instead of rosemary. Also, depending on your pork, simmer 1/2 to 1 hr. for really tender chops.

Very good! I used a poultry seasoning instead of the rosemary, used red wine instead of sherry and thickened the sauce with cornstarch as suggested.