Best Rosemary Orange Pork Chops And Lemon Butter Broccolini Recipes

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.

GARLIC ROSEMARY PORK CHOPS

Steps:

• Preheat your oven to 375 degrees F.
• Season pork chops with salt and pepper on both sides.
• Stir together melted butter, rosemary and garlic in a small bowl. Set aside.
• Heat oil in a large oven-proof skillet* over medium high heat.
• Add pork chops and cook until golden, about 3 to 4 minutes on each side (use tongs to flip).
• Using an oven mitt, remove skillet from heat. Spoon or carefully pour butter mixture over pork chops as evenly as possible to coat.
• Using an oven mitt, carefully transfer skillet to preheated oven. Bake for 10 to 12 minutes, or until pork has an internal temperature of 145 degrees F (for medium) in the thickest part of the meat using an instant read thermometer.

GARLIC ROSEMARY PORK CHOPS UNDER 30 MINUTES

Steps:

• Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).
• Transfer to platter and cover with foil.
• Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)
• Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over 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.

BARBECUED PORK CHOPS WITH ROSEMARY LEMON MARINADE

Steps:

• In a small bowl, whisk garlic, lemon juice, zest, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 4-5 minutes per side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

ROSEMARY PORK CHOPS

Steps:

• 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
• 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
• 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.

LEMON-ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

ORANGE ROSEMARY PORK CHOP

Steps:

• Season pork chops with rosemary, salt and pepper.
• Heat oil in large skillet over medium-high heat.
• Add chops and cook until browned and cooked through, about 5 minutres per side.
• Remove to a serving platter and cover to keep warm.
• Add onion and garlic to the pan; saute until soft.
• Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
• Boil until liquid is reduced by half, about 3 minutes.
• Pour over pork chops and serve over rice.