Best Roasted Rosemary Pork Chops And Potatoes Recipes

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EASY BAKED PORK CHOPS WITH ROSEMARY



Easy Baked Pork Chops with Rosemary image

Easy Baked Pork Chops with Rosemary are baked bone-in pork chops blanketed in a rich, garlicky, buttery sauce topped with fresh aromatic rosemary. And when I say easy, I mean easy! The most complicated part of this easy pork chops recipe is choosing a thick bone-in pork chop!

Provided by Sharon Rigsby

Categories     Main Dish

Time 33m

Number Of Ingredients 6

4 pork loin chops (center cut, bone-in, 3/4 inch thick)
Kosher salt and ground black pepper
1 Tbsp fresh rosemary (finely chopped)
2 cloves garlic (finely minced or grated)
1/2 cup unsalted butter (melted)
1 Tbsp olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
  • Season the pork chops on both sides with kosher salt and pepper.
  • Place a large cast iron or oven-safe skillet over medium heat and add olive oil. When the oil is shimmering, add the pork chops. Cook for 4 minutes or until golden brown on the first side, flip over and cook for an additional 4 minutes.
  • Use a pastry brush and brush the butter, garlic, rosemary mixture generously over the pork chops.
  • Place the skillet in the oven and cook the pork chops for 10-12 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145 degrees F.
  • Remove the chops from the oven, place on a plate or cutting board, and cover with aluminum foil or a plate. Let the pork chops rest for 3 minutes and then serve.

Nutrition Facts : Calories 389 kcal, Protein 24 g, Fat 32 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 128 mg, Sodium 201 mg, UnsaturatedFat 5 g, ServingSize 1 serving

ROASTED ROSEMARY PORK CHOPS AND POTATOES



Roasted Rosemary Pork Chops and Potatoes image

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
1 medium red onion, cut into 1/2-inch-wide wedges
4 bone-in loin pork chops, 1/2 inch thick

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

  • In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

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