Rosemary Dijon Pork Chops ~ The Juiciest Chop on the Block
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
These Rosemary Dijon Pork Chops are packed full of flavor, super juicy with the perfect caramelized outside. What's not to love? I don't know about you but I am always looking for ways to make delicious quick meals and this one fits the bill.
  • 4-6 8Oz Pork Chops (I got mine on sale a Costco)
  • 2 Tablespoons Dijon Mustard
  • 1 Lemon Juiced or 3 Tablespoons Lemon Juice
  • 3 Cloves Garlic, crushed
  • ¼ Cup Olive Oil
  • 2 Tablespoons Fresh Rosemary, chopped
  • 1 Tablespoon Fresh Lemon Thyme or regular Thyme
  • ½ Teaspoon Salt
  • ½ Teaspoon Fresh Ground Black Pepper
  • 1 Tablespoon Coconut Oil or your favorite oil for frying
  1. To prepare the marinade for the rosemary Dijon pork chops combine the Dijon mustard, juice of one lemon, olive oil, chopped rosemary, lemon thyme, garlic, salt and pepper in a resealable bag.
  2. look at your pork chops and if there is excess fat remove it using a knife. I bought my pork chops at Costco and they are about 2 inches thick. I cut them in half to be about 1 inch thick, so they cook quickly making for a juicier pork chop.
  3. Once the pork chops are ready place them in the resealable bag with the rosemary Dijon marinade for at least 30 minutes. I usually start mine the night before to allow the flavors to really infuse into the meat.
  4. I love to use my cast iron pan when frying up the pork chops but you can use whatever pan you prefer. Preheat the pan over medium heat and just before adding the rosemary Dijon pork chops add the coconut oil and swirl it around. Place the pork chops into the pan spacing them out so they don't touch (you might need to cook them in two batches depending on your pan).
  5. Cook the pork chops for 3-5 minutes then flip and cook for an additional 3-5 minutes (timing can vary depending on the pork chop thickness). The internal temperature of the pork chop should be 150*; then allow the pork chop to rest off of the heat for 10 minutes. Allowing the meat to rest will allow the pork chop to redistribute the juices.
Recipe by Sassy Southern Yankee at