Best Rosemary Sherry Pork Chops Recipes

ROSEMARY CREAM PORK CHOPS

Steps:

• Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
• Remove pork chops to a plate; set aside.
• Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn't burn for 3 minutes.
• Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
• Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
• Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it's smooth. Place pork chops back in the pan and heat through.

ROSEMARY PORK CHOPS

Steps:

• Preheat broiler.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.
• Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

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.

GRILLED ROSEMARY PORK CHOPS

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).