Balsamic Rosemary Pork Cutlets Recipes

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BALSAMIC ROSEMARY PORK CUTLETS



Balsamic Rosemary Pork Cutlets image

This is a very yummy dish that is quick and easy. I served it with an arugula sald with strawberries, and crushed red potatoes with buttermilk.

Provided by Mizoblivious

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 tablespoon fresh rosemary leaf, chopped
1/2 cup canned chicken broth
1 lb pork tenderloin, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Steps:

  • Heat oil in large nonstick skillet over medium high heat.
  • Sprinkle pork with rosemary, salt, and pepper.
  • Add to pan and cook 3 minutes on each side, or until done.
  • Remove pork from pan and keep warm.
  • Combine broth, vinegar and honey, stirring with a whisk.
  • Add to pan, scraping to loosen browned bits.
  • Bring to boil.
  • Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
  • Return pork to pan and cook until thoroughly heated.

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Steps:

  • Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
  • Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
  • While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

BALSAMIC-ROSEMARY VINAIGRETTE



Balsamic-Rosemary Vinaigrette image

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Nutrition Facts : Calories 86 g, Fat 9 g

PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE



Pork (or veal) Cutlets with Balsamic Sauce image

A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.

Provided by PanNan

Categories     Veal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or 4 (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
parmesan cheese, shavings

Steps:

  • Spread the breadcrumbs on a piece of wax paper.
  • Press both sides of the cutlets into the breadcrumbs, until coated.
  • Heat a large skillet over medium-high heat.
  • Add a little oil and cook the cutlets on each side until lightly browned and cooked.
  • You may need to add a little oil to brown the other side.
  • Stir the butter, garlic, and sage into the skillet.
  • Cook for a minute.
  • Add the chicken broth and sugar.
  • Let it simmer down to about 1/3 cup.
  • Add the vinegar and simmer a minute more.
  • Pour the sauce over the cutlets and serve.
  • If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

The tangy sauce and restaurant-quality flavor and appearance prompted one taste tester to say, "I wish my mom made chops like this when I was growing up!" -Sandy Sherman, Chester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
1 large red onion, halved and thinly sliced
2/3 cup balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in 1 tablespoon butter. Remove and keep warm., In the same skillet, saute onion in 1 tablespoon butter until tender. Stir in the vinegar, brown sugar, rosemary and remaining salt. Bring to a boil; cook until liquid is reduced by half., Return chops to the pan; cook, uncovered, over medium heat for 4-6 minutes on each side or until a thermometer reads 145°. Remove chops to a serving plate and let stand for 5 minutes before serving. Stir remaining butter into skillet until melted. Serve with pork chops.

Nutrition Facts : Calories 353 calories, Fat 18g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 563mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 33g protein.

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

GLAZED ROSEMARY PORK



Glazed Rosemary Pork image

A honey-rosemary glaze delicately seasons pork tenderloin in this delightful entree. As elegant as it is easy, the main course is ideal for weekend dinner parties and weeknight suppers alike. -Barbara Sistrunk, Fultondale, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup reduced-sodium chicken broth
3 tablespoons honey
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon Dijon mustard
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
4 garlic cloves, minced

Steps:

  • Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

Nutrition Facts : Calories 255 calories, Fat 10g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 194mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 3

4 bone-in pork rib chops (10 ounces each)
Coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette

Steps:

  • Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
  • Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.

Nutrition Facts : Calories 541 g, Fat 40 g, Protein 41 g

ROSEMARY PORK CHOPS WITH BALSAMIC PAN GRAVY AND BROCCOLI WITH CRISPY SOPPRESSATA



Rosemary Pork Chops with Balsamic Pan Gravy and Broccoli with Crispy Soppressata image

Categories     Bread     Pork     Side     Rosemary     Broccoli

Yield 4 servings

Number Of Ingredients 13

5 tablespoons EVOO (extra-virgin olive oil)
12 thin slices sweet or spicy soppressata, cut into thin strips (separate the strips after slicing)
4 center-cut pork loin chops, 1 inch thick
Salt and black pepper
2 sprigs fresh rosemary, leaves stripped from the stem, then finely chopped
1 large head broccoli, tops cut into 1-inch florets, stem peeled of fibrous skin, then cut into bite-size pieces
4 garlic cloves, chopped
1 large onion, chopped
1 1/2 cups chicken stock
3 tablespoons balsamic vinegar (eyeball it)
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley, a small handful
Crusty bread

Steps:

  • Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
  • While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.
  • Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
  • Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Sauté the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
  • Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.

MUSTARD & ROSEMARY PORK CHOPS



Mustard & rosemary pork chops image

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 6

2 tbsp mild mustard (preferably German, but French is fine)
3 tbsp olive oil
1 fat garlic clove , thinly sliced
2 sprigs of rosemary , leaves stripped
1 tbsp sherry or balsamic vinegar
4 pork shoulder or spare rib chops, about 200g/8oz each

Steps:

  • Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
  • Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium

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