Rosemaryvermouthporkchops Recipes

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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.

ROSEMARY AND GARLIC SIMMERED PORK CHOPS



Rosemary and Garlic Simmered Pork Chops image

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

2 teaspoons dried rosemary
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

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



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.

BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY



Braised Pork Chops With Onions and Rosemary image

This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.

Provided by luvmybge

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin chops, cut 1 inch thick
3/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 medium onions, peeled and thinly sliced
3/4 cup dry white vermouth or 3/4 cup white wine (or broth)
3/4 cup water
2 sprigs fresh rosemary (4-inch) or 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 350°.
  • Dredge chops by shaking in a paper bag with flour, salt, and pepper.
  • Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
  • Remove from heat.
  • Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
  • Put chops back in pan and pan back on heat source and lay onion slices over chops.
  • Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
  • Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
  • Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

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