Braised Pork Chops Recipe With Rosemary Tomatoes And Mushrooms Betty Rosbottom

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

ROSEMARY AND GARLIC SIMMERED PORK CHOPS

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).

BRAISED PORK CHOPS WITH TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Pat pork chops dry with paper towels and generously season with salt and pepper.
• Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
• Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
• Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
• Return pork chops to skillet and spoon sauce over chops.
• Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes.
• Serve over polenta, egg noodles, or rice.

MUSHROOM BRAISED PORK CHOPS

Steps:

• Heat oven to 375 degrees.
• Sprinkle garlic powder on both sides of the pork chops. Rub it inches Rinse hands.
• Heat a deep oven-proof frying pan over high heat. Brown both sides of the pork chops, about 6 minutes.
• Empty the entire can of condensed mushroom soup over the chops, scraping everything out of the can with a large spoon.
• Add the Mushroom gravy mix, chicken stock and the can of mushrooms (do not drain).
• Stir the soup-gravy-stock mixture until well blended. Turn off the stovetop.
• Place the pork chops and gravy mixture into the oven. Bake for 20 minutes.
• Remove from oven, serve with mashed potatoes. ladle gravy over the chops and the potatoes. Don't forget to turn off the oven.

ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
• Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
• Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
• Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.

BRAISED PORK CHOPS WITH ONIONS AND 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.

SMOTHERED PORK CHOPS WITH MUSHROOMS

Steps:

• Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge in flour, shaking off excess. Heat 1 tablespoon oil in a 12-inch heavy skillet (preferably deep) over medium-high heat until it shimmers. Brown chops in 2 batches, turning once, 3 to 4 minutes total per batch. Transfer to a plate.
• Add remaining 2 tablespoon oil to skillet and cook onion and mushrooms with rosemary and 1/4 teaspoon each of salt and pepper over medium heat, stirring occasionally, until browned, about 7 minutes. Return chops and any meat juices from plate to skillet. Add water and simmer, covered, until chops are tender, about 30 minutes.

EASY BRAISED PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• Heat oil in medium hot skillet.
• Brown chops for 2-3 minutes per side.
• Remove chops from pan.
• Sauté onions and garlic in pan 2 minutes, until soft.
• Reduce heat to low, and return chops to pan.
• Spread the onions over the chops, cover and braise for 45 minutes.