ROSEMARY BUTTER PORK CHOPS RECIPES

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ROSEMARY AND GARLIC SIMMERED PORK CHOPS RECIPE | ALLRECIPES



Rosemary and Garlic Simmered Pork Chops Recipe | Allrecipes 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 Dishes    Pork    Pork Chop Recipes    Braised

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 servings

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, CarbohydrateContent 1.4 g, CholesterolContent 68 mg, FatContent 13.8 g, FiberContent 0.4 g, ProteinContent 22.2 g, SaturatedFatContent 6.7 g, SodiumContent 380.8 mg, SugarContent 0.3 g

ROSEMARY PORK CHOPS RECIPE | EPICURIOUS



Rosemary Pork Chops Recipe | Epicurious image

It's funny how family sayings get picked up by friends. When I was around ten and my sister was about five, we were acting up at the dinner table. My daddy had worked a long hard day, and when he couldn't take another minute of our shenanigans, he pushed his chair back, folded his dinner napkin, and left the table. Totally unaffected by his frustration, my innocent little sister immediately piped up: "Can I have Daddy's pork chop?" I've often told friends that funny tale over the years. Now when I serve pork chops and someone wants seconds they'll chime in, "Can I have Daddy's pork chop?"

Provided by Kimberly Schlapman

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.

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It's funny how family sayings get picked up by friends. When I was around ten and my sister was about five, we were acting up at the dinner table. My daddy had worked a long hard day, and when he couldn't take another minute of our shenanigans, he pushed his chair back, folded his dinner napkin, and left the table. Totally unaffected by his frustration, my innocent little sister immediately piped up: "Can I have Daddy's pork chop?" I've often told friends that funny tale over the years. Now when I serve pork chops and someone wants seconds they'll chime in, "Can I have Daddy's pork chop?"
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