Best Rosemary Orange Pork Chops Recipes

ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE

Steps:

• Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
• Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.

ROSEMARY-ORANGE PORK CHOPS AND LEMON-BUTTER BROCCOLINI

Steps:

• In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
• Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
• Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
• While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
• Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
• Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
• Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
• Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.

ROSEMARY ORANGE PORK CHOPS

Steps:

• Sprinkle chops with salt and freshly ground black pepper. In a large skillet, heat oil over medium-high heat. Add pork and cook four minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155° F. Serve on a platter with drippings drizzled over pork chops

PORK CHOPS WITH ORANGE ROSEMARY SAUCE

Steps:

• Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
• Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
• Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.