ROSEMARY AND GARLIC SIMMERED PORK CHOPS
I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.
Provided by Jen
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
- Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
- Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).
Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g
ROSEMARY PORK CHOPS
Provided by Kimberly Schlapman
Categories Sauté Kid-Friendly Dinner Pork Chop Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
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.
ROSEMARY PORK CHOPS
"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total). , To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a thermometer reads 160°.
Nutrition Facts :
BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
- Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams
PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE
Categories Berry Pork Thanksgiving Quick & Easy Dinner Cranberry Rosemary Port Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
GRILLED ROSEMARY GARLIC PORK CHOPS
Make and share this Grilled Rosemary Garlic Pork Chops recipe from Food.com.
Provided by Marie
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients for marinade in a shallow pan.
- Add chops and toss well with mixture to coat evenly.
- Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
- Grill over medium high heat for about 20 minutes.
MUSTARD & ROSEMARY PORK CHOPS
Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
- Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.
Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium
GRILLED ROSEMARY PORK CHOPS
Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!
Provided by Steve B
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 3h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 272.8 calories, Carbohydrate 25.9 g, Cholesterol 65 mg, Fat 5.8 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 2 g, Sodium 3655.7 mg, Sugar 20.8 g
BARBECUED PORK CHOPS WITH ROSEMARY LEMON MARINADE
When it comes to cooking, I'm not "chicken" about experimenting-I discovered this mouthwatering marinade in a poultry cookbook and decided to try it with pork chops. My family's glad-it's become a favorite! Don't be bashful about basting a pork roast or ribs with the marinade, either...I did, and I discovered two more family-favorite taste treats.-Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 171 calories, Fat 10g fat, Cholesterol 99mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate, Fiber 17g protein.
ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS
One of the first meals I made for my boyfriend and now he can't get enough! Pairs great with some grilled asparagus!
Provided by megplay2
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
- Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
- Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
- Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 599.3 calories, Carbohydrate 64.4 g, Cholesterol 132.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.9 g, Sodium 541.9 mg, Sugar 3.6 g
ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
- Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
- Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.
SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
- Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
- Place the chops on heated plates and spoon the glaze over the top.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 717 milligrams, Sugar 10 grams, TransFat 0 grams
ROSEMARY-DIJON PORK CHOPS
It only takes three ingredients to make these pork chops crispy, tender, juicy and flavorful: SHAKE 'N BAKE, dried rosemary leaves and Dijon mustard.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425°F.
- Mix coating mix and rosemary in shallow dish.
- Spread chops with mustard.
- Coat both sides of each chop with coating mixture.
- Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 24 g
MARINATED ROSEMARY PORK CHOPS
"I like to grill these chops in summer," notes field editor Lisa Morman of Minot, North Dakota. "When I'm entertaining, I often serve them with Parmesan-roasted potatoes and candied carrots."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours. , Drain and discard marinade. Place the chops in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear.
Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 359mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges
ROASTED ROSEMARY PORK CHOPS AND POTATOES
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
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
ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
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.
PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE
Provided by Jackie Mote Carlile
Categories Pork Sauté Dinner Vinegar Rosemary Meat Pork Chop Winter Bon Appétit California Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 Servings
Number Of Ingredients 9
Steps:
- Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
- Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.
ROSEMARY-ANCHOVY PORK CHOPS
Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.
- Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.
Nutrition Facts : Calories 485 g, Fat 34 g, Fiber 1 g, Protein 39 g, SaturatedFat 9 g
SAGE AND ROSEMARY PORK CHOPS
These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.
Provided by PaulaG
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat contact grill for 5 minutes.
- Wash chops and pat dry.
- In a small container, thoroughly mix the seasonings together.
- Drizzle half the oil over the chops, sprinkle with half the seasoning mix.
- Turn chops over and repeat with oil and remaining seasoning mix.
- Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.
- Serve immediately.
GRILLED ROSEMARY PORK CHOPS
I always hated pork chops, but my husband loved 'em, so I came up with this. I'm now madley in love with pork chops.
Provided by JelsMom
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
- Preheat grill (I just use my little on-the-counter fake George Foreman grill).
- Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.
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