Rosemary Brown Sugar Pork Chops Recipes

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).

ROSEMARY BROWN SUGAR PORK CHOPS

Steps:

• Heat oven to 425 degrees.
• Combine the brown sugar, salt, rosemary, garlic powder and pepper in a small bowl. Sprinkle the mixture on both sides of the pork chops, rubbing it in. Let the chops sit at room temperature for 15 minutes or cover and refrigerate up to 24 hours in advance.
• Heat a heavy oven-proof skillet (cast iron is perfect) over medium-high heat until a drop of water sizzles instantly. Add the oil and the pork chops. Sear until nicely browned on one side, 5 minutes or so. Turn the pork chops over and transfer the skillet to the oven.
• Roast until the meat is cooked through and feels firm to the touch (140 - 145 degrees on a meat thermometer), 8 - 10 minutes. Let the pork chops rest 5 minutes before serving.

ROSEMARY PORK CHOPS

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°.

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.

SIMPLE ROSEMARY RUBBED PORK CHOPS

Steps:

• Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
• Rub mixture all over chops.
• Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
• If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
• Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
• A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
• Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
• Serve with pan juices, mustard or a nice chutney.

MARINATED ROSEMARY PORK CHOPS

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.

ROSEMARY PORK CHOPS

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 to 24 hours.
• Drain and discard marinade. Place the chops in a greased 11 inch by 7 inch by 2 inch baking dish. Bake uncovered, at 350° for 30-35 minutes or until juices run clear.