ROSEMARY SAGE PORK CHOPS
This delicious and simple recipe for juicy, calls on three kitchen staples -- garlic, sage and rosemary. The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture and helps keep the chops from becoming too dry or tough. This is a family favorite
Provided by jrobertfl
Categories Pork
Time 20m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.
- In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.
- Makes 2 to 4 servings.w.
Nutrition Facts : Calories 464.7, Fat 31.7, SaturatedFat 7.9, Cholesterol 137.3, Sodium 149.1, Carbohydrate 1.4, Fiber 0.6, Protein 41.5
SAGE AND ROSEMARY PORK CHOPS
These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.
Provided by PaulaG
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat contact grill for 5 minutes.
- Wash chops and pat dry.
- In a small container, thoroughly mix the seasonings together.
- Drizzle half the oil over the chops, sprinkle with half the seasoning mix.
- Turn chops over and repeat with oil and remaining seasoning mix.
- Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.
- Serve immediately.
PARMESAN SAGE PORK CHOPS
This is so delicious! My mother-in-law made it for us and I have made it ever since. It came from a magazine--I don't know what one but this is amazingly good! This makes a lot of crumbs. I froze mine in a ziplock and also used it on chicken. Enjoy!
Provided by Donna
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 425F degrees.
- Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
- Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
- Dip in egg.
- Then dip in bread crumb mixture.
- Melt butter and olive oil in a oven-proof skillet.
- Brown chops until golden.
- Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.
Nutrition Facts : Calories 782.6, Fat 42.3, SaturatedFat 16.2, Cholesterol 267.6, Sodium 874.7, Carbohydrate 36.7, Fiber 2.3, Sugar 2.9, Protein 60.3
BRAISED PORK CHOPS WITH SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
- Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
- Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.
Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams
ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC
Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Provided by Marco Canora
Categories Father's Day Christmas Dinner Roast Pork Garlic Rosemary Sage Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
- Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
- Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
- Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
- Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
- Chef's notes:
- If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
- If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
ROSEMARY PORK CHOPS
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
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.
SAGE PORK CHOPS
These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.
Provided by Tiffany Nixon
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
- Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g
BRAISED PORK LOIN CHOPS
An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
More about "sageandrosemaryporkchops recipes"
SAGE AND ROSEMARY PORK CHOPS WITH PEACH CIDER SAUCE
From cookswithcocktails.com
- Marinate the pork chops. Give the pork chops a quick wash and pat dry. Mix together the rosemary, garlic and salt. Drizzle olive oil on the pork chops and rub the herb mix all over both sides of the pork chops. Set aside.
- Make the sauce. Add the peach cider, rosemary, sage, shallots, salt and garlic to a saucepan. Bring to a simmer and cook till the liquid is reduced in half. Take 2 tablespoons of the liquid out and add the cornstarch to it to make a paste without lumps. Add it back to the saucepan and stir well. Keep stirring until the mixture thickens slightly. Turn the heat off, cover and set aside.
- Next make the caramelized shallots. Heat a small skillet to medium-low heat. Add the butter and the shallots and stir well. Sprinkle with salt and cook until the shallots start to turn a golden brown. You may need to turn the heat down to low and cook them there depending on your stove.
- Finally cook your pork chops. Heat your oven to 350 degrees. Heat a large skillet on medium heat. Add the butter and the sage and let the sage fry in the butter for about a min or so. Remove the sage and set aside.
20 MINUTE ROSEMARY PORK CHOPS (EXTRA MOIST)
From mamagourmand.com
SAGEANDROSEMARYPORKCHOPS RECIPES
From tfrecipes.com
CRANBERRY PORK TENDERLOIN RECIPE - FLAVOR MOSAIC
From flavormosaic.com
ARE BONELESS CENTER CUT PORK CHOPS GOOD? DISCOVER THE FLAVOR, …
From meatcheftools.com
PORK CHOPS WITH SAGE-BUTTER SAUCE - COMPLETELY …
From completelydelicious.com
INCREDIBLY TENDER ROASTED PORK WITH SAGE ROSEMARY …
From themountainkitchen.com
PORK CHOPS WITH APPLES | SERENA BAKES SIMPLY FROM …
From serenabakessimplyfromscratch.com
SAGE AND ROSEMARY PORK CHOPS RECIPE - PILLSBURY.COM
From pillsbury.com
ROSEMARY SAGE PORK CHOPS - BIGOVEN
From bigoven.com
EASY BAKED PORK CHOPS WITH ROSEMARY AND GARLIC BUTTER
From gritsandpinecones.com
SUCCULENT PORK CHOPS WITH SAGE RECIPE - PNP FRESH …
From pnpfreshliving.com
ROSEMARY & SAGE PORK CHOPS - 918 PLATE
From 918plate.com
PORK STEAK RECIPE - TASTE OF HOME
From tasteofhome.com
JUICY GARLIC BAKED PORK CHOPS WITH SAGE BUTTER
From scrambledchefs.com
AIR FRYER TURKEY BREAST CUTLETS: EASY BONELESS CHOPS!
From dinnersdonequick.com
CAST IRON PORK CHOPS WITH GARLIC SAGE BUTTER - SAVORY …
From savoryexperiments.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love