Rosemaryvermouthporkchops Recipes

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EASY BAKED PORK CHOPS WITH ROSEMARY



Easy Baked Pork Chops with Rosemary image

Easy Baked Pork Chops with Rosemary are baked bone-in pork chops blanketed in a rich, garlicky, buttery sauce topped with fresh aromatic rosemary. And when I say easy, I mean easy! The most complicated part of this easy pork chops recipe is choosing a thick bone-in pork chop!

Provided by Sharon Rigsby

Categories     Main Dish

Time 33m

Number Of Ingredients 6

4 pork loin chops (center cut, bone-in, 3/4 inch thick)
Kosher salt and ground black pepper
1 Tbsp fresh rosemary (finely chopped)
2 cloves garlic (finely minced or grated)
1/2 cup unsalted butter (melted)
1 Tbsp olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
  • Season the pork chops on both sides with kosher salt and pepper.
  • Place a large cast iron or oven-safe skillet over medium heat and add olive oil. When the oil is shimmering, add the pork chops. Cook for 4 minutes or until golden brown on the first side, flip over and cook for an additional 4 minutes.
  • Use a pastry brush and brush the butter, garlic, rosemary mixture generously over the pork chops.
  • Place the skillet in the oven and cook the pork chops for 10-12 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145 degrees F.
  • Remove the chops from the oven, place on a plate or cutting board, and cover with aluminum foil or a plate. Let the pork chops rest for 3 minutes and then serve.

Nutrition Facts : Calories 389 kcal, Protein 24 g, Fat 32 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 128 mg, Sodium 201 mg, UnsaturatedFat 5 g, ServingSize 1 serving

GARLIC ROSEMARY PORK CHOPS



Garlic Rosemary Pork Chops image

Tender and flavorful pork chops in a buttery garlic and rosemary sauce is an easy dinner ready in 30 minutes!

Provided by Amy

Categories     Main Course

Time 30m

Number Of Ingredients 7

2 to 4 center cut, bone-in pork chops (approximately 1 inch thick)
¾ teaspoon kosher salt (more or less, depending upon preference)
¾ teaspoon black pepper (more or less, depending upon preference)
5 tablespoons unsalted butter (melted)
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh garlic
1 ½ tablespoons olive oil

Steps:

  • Preheat your oven to 375 degrees F.
  • Season pork chops with salt and pepper on both sides.
  • Stir together melted butter, rosemary and garlic in a small bowl. Set aside.
  • Heat oil in a large oven-proof skillet* over medium high heat.
  • Add pork chops and cook until golden, about 3 to 4 minutes on each side (use tongs to flip).
  • Using an oven mitt, remove skillet from heat. Spoon or carefully pour butter mixture over pork chops as evenly as possible to coat.
  • Using an oven mitt, carefully transfer skillet to preheated oven. Bake for 10 to 12 minutes, or until pork has an internal temperature of 145 degrees F (for medium) in the thickest part of the meat using an instant read thermometer.

Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 29 g, Fat 29 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 127 mg, Sodium 503 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

ROSEMARY-DIJON PORK CHOPS



Rosemary-Dijon Pork Chops image

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

1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 tsp. dried rosemary leaves
4 bone-in pork loin chops (1-1/4 lb.), 1/2 inch thick
4 tsp. GREY POUPON Dijon Mustard

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

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.

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