Prepare the Marinade: In a medium bowl, whisk together the olive oil, chopped rosemary, minced garlic, lemon juice, salt, and black pepper until well combined. Let the marinade sit for a few minutes to meld the flavors.
Marinate the Pork Chops: Place the pork chops in a large resealable bag or shallow dish. Pour the rosemary garlic marinade over the chops, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the Oven: If baking, preheat your oven to 375°F (190°C).
Pan-Sear the Pork Chops: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Remove the pork chops from the marinade and sear for about 4-5 minutes on each side until golden brown.
Bake for Perfection: Transfer the seared pork chops to a baking dish and bake for an additional 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
Rest the Pork Chops: Let the chops rest for about 5 minutes to redistribute the juices.
Serve: Garnish with fresh rosemary sprigs and serve with your choice of sides.
