Rosemary And Lemon Pork Chops With Asparagus Recipes

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PORK AND ASPARAGUS SHEET-PAN DINNER



Pork and Asparagus Sheet-Pan Dinner image

When time is of the essence, it's nice to have a quick and easy meal idea in your back pocket. Not only is it delicious, but you can clean it up in a flash. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup olive oil, divided
3 cups diced new potatoes
3 cups cut fresh asparagus (1-inch pieces)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large gala or Honeycrisp apple, peeled and cut into 1-inch wedges
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 boneless pork loin chops (1 inch thick and about 6 ounces each)
2 teaspoons Southwest seasoning

Steps:

  • Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 23g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 447mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 37g protein.

ROSEMARY PORK WITH POTATOES AND GREEN BEANS



Rosemary Pork With Potatoes and Green Beans image

Make and share this Rosemary Pork With Potatoes and Green Beans recipe from Food.com.

Provided by Llamatron

Categories     One Dish Meal

Time 2h30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 9

4 pork chops
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1 teaspoon garlic salt
1/4 cup water
8 red potatoes
2 cups fresh green beans

Steps:

  • Line the bottom of a crockpot with the pork chops (you may have to layer them on top of one another if you have a skinny pot).
  • Sprinkle the rosemary, salt, and pepper on top: dot the top of the meat with the butter.
  • Cut the potatoes in half lengthwise and then put on top of the meat.
  • Put the green beans on top of the potatoes.
  • Mix the water and garlic salt together until dissolved and pour over the ingredients.
  • Cook on high 2-3 hours or low 4-6.

Nutrition Facts : Calories 576, Fat 17.9, SaturatedFat 6.9, Cholesterol 82.7, Sodium 698.6, Carbohydrate 72.2, Fiber 9.5, Sugar 5, Protein 31.7

GRILLED ROSEMARY GARLIC PORK CHOPS



Grilled Rosemary Garlic Pork Chops image

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

1/4 cup olive oil
2 tablespoons balsamic vinegar
4 cloves garlic, crushed
2 tablespoons chopped fresh rosemary
salt and black pepper
8 pork chops, 1 inch thick

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.

ROSEMARY PORK CHOPS



Rosemary Pork Chops image

Provided by Melissa Roberts

Categories     Garlic     Broil     Low Carb     Quick & Easy     Low Cal     Low Sodium     Rosemary     Pork Chop     Fall     Winter     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
Accompaniment: lemon wedges

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



Rosemary Pork Chops image

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

1/2 cup plus 2 tablespoons olive oil
1/3 cup red wine vinegar
4 Rosemary sprigs, plus 1 tablespoon minced fresh rosemary
1 tablespoon packed light brown sugar
Four 1/2-inch-thick boneless pork chops
Salt and freshly ground black pepper
All-purpose flour, for dredging

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-DIJON PORK SHEET-PAN SUPPER



Lemon-Dijon Pork Sheet-Pan Supper image

Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

4 teaspoons Dijon mustard
2 teaspoons grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons canola oil
1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
1 pound fresh Brussels sprouts (about 4 cups), quartered
4 boneless pork loin chops (6 ounces each)
Coarsely ground pepper, optional

Steps:

  • Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges

ROSEMARY VERMOUTH PORK CHOPS



Rosemary Vermouth Pork Chops image

A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor.

Provided by Northwest Lynnie

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork loin chops (1/2 inch thick) or 4 blade-cut pork chops (1/2 inch thick)
2 medium shallots, finely diced
1/2 cup dry vermouth
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
salt and pepper, to taste

Steps:

  • Trim fat from edges of pork chops and reserve.
  • In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
  • Discard fat and brown pork chops on both sides.
  • Season with salt and pepper.
  • Add shallots, vermouth and rosemary if using the dried.
  • Bring to a simmer over high heat.
  • Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
  • Skim any fat from juices and pour over pork chops to serve.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG



Lamb Chops with Rosemary Plum Sauce and Roasted Asparagus with Lemon Vinaigrette and Diced Egg image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Cooking spray
1 bunch asparagus
4 small red potatoes, quartered
Salt and ground black pepper
4 (4-ounce) boneless lamb loin chops, trimmed of fat
1 tablespoon olive oil
2 leeks, rinsed and chopped
1 cup prepared plum sauce
2 tablespoons prepared plum preserves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 hard-boiled egg, shelled and diced

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
  • Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
  • In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
  • In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

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