Friday Foodspiration: Rosemary Pork Chops


After the holidays this year I was a little over cooking so dinner around here the past two months has been pretty boring. Chicken and variations of ground beef have been easy and affordable. This week I decided it was time we got back to a little variety.

I found heritage bred pork at the local farmer’s market ( is a great delivery option too), so it was “the other white meat” for dinner tonight. I made a basting sauce with ghee and spices. I think thyme and rosemary pair well with pork in the winter for a deep woodsy feel and flavor.

Gluten, Grain, and Sugar Free. Lactose and Casein free with use of ghee. Substitute avocado oil for completely dairy free.


  • 4 Boneless Pork Chops

  • 4 tbs Grass fed Ghee

  • 2 cloves Garlic, minced

  • 1 tbs Green Onion, white parts chopped

  • 1/4 Cup White Cooking Wine (or broth)

  • 1 tsp Dried Thyme

  • 1 tbs Fresh Rosemary, chopped

  • 1 tbs Maple Syrup Substitute (I use Lakanto)*

  • 1/2 tsp Sea Salt

  • 1/4 tsp Ground Black Pepper

  • Green onion tops and rosemary for garnish


  1. Melt ghee in a cast iron (or other nonstick) skillet. Pat pork chops dry with a paper towel and season with salt and pepper. Sear in the pan over medium-high heat 2-3 minutes per side.

  2. Remove pork chops from pan and decrease heat to medium. Add the white cooking wine and deglaze the pan (getting all the crispies off the bottom of the pan).

  3. Add onion and garlic and saute 2 minutes. Next, add other seasoning, stir to combine, and return pork chops to the pan.

  4. Cook an additional 7-8 minutes until pork is cooked through (dependent on the thickness of your chops). Turn occasionally and baste occasionally with sauce from pan.

  5. Move pork chops to a serving platter, top with pan drippings. Add additional fresh rosemary and green onion as garnish.

*Feel free to use regular maple syrup or even omit this ingredient. I used Lakanto Maple Syrup Substitute to keep sugar and carb content low.

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