Pan Fried Pork Chops With Orange And Rosemary Recipes

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PAN FRIED PORK CHOPS



Pan Fried Pork Chops image

Simple is best! These crisp and golden brown Pan Fried Pork Chops come together with about 5 minutes of prep for an easy weeknight dinner that your family will love!

Provided by Blair Lonergan

Categories     Dinner

Time 30m

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon vegetable oil
2 - 4 thick-cut bone-in pork chops ((about 1 - 1 ¼ - inch thick, about 12 ounces each))
2 teaspoons seasoned salt (such as Lawry's brand)
½ teaspoon pepper
¼ cup all-purpose flour
Optional garnish: chopped fresh parsley or sage

Steps:

  • Place flour in a shallow dish.
  • Pat pork chops dry and season liberally with seasoned salt and pepper on both sides. Dredge the pork chops in flour, shaking off the excess.
  • Melt butter and oil in a large, heavy skillet over medium-high heat.
  • Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F - 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they're done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
  • Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.
  • Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don't overcrowd your pan by trying to squeeze too many chops in at once!

Nutrition Facts : ServingSize 1 (12 ounce) pork chop, Calories 475 kcal, Carbohydrate 4.5 g, Protein 50.1 g, Fat 26.3 g, SaturatedFat 10.4 g, Cholesterol 161 mg, Sodium 1978 mg, Fiber 0.1 g, Sugar 1.7 g

PAN-FRIED PORK CHOPS WITH ORANGE AND ROSEMARY



Pan-fried Pork Chops with orange and rosemary image

These pork chops are cooked until they're beautifully golden but still tender and moist. Of course they would also be delicious cooked on the barbecue or under the grill.

Provided by Bord Bia

Yield 4

Number Of Ingredients 7

1 orange
2 tablesp. olive oil
1 teasp. good quality mustard
1 teasp. rosemary, chopped
4 x 150g bone-in loin pork chops, each about 2.5cm thick
Salt and freshly ground black pepper
Jacket potatoes and lightly dressed mixed salad, to serve

Steps:

  • Finely grate the rind from the orange into a bowl and then squeeze in the juice. Whisk in the olive oil, mustard and rosemary. Season and pour into a shallow non-metallic dish. Add the pork chops, turning to coat. Cover with clingfilm and set aside for at least 15 minutes or up to 24 hours in the fridge to allow the flavours to penetrate the meat. When you are ready to cook, preheat a griddle pan until smoking hot. Shake off the excess marinade from the pork and add to the griddle pan. Cook for 10-12 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.

Nutrition Facts : Calories 360kcal, Fat 19g, Protein 20g

PAN FRIED PORK CHOPS



Pan Fried Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving

Steps:

  • Salt and pepper both sides of the pork chops.
  • Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
  • Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
  • Delicious and simple! Serve with smashed new potatoes.

ORANGE-AND-ROSEMARY-BRINED PORK CHOPS WITH APPLESAUCE



Orange-and-Rosemary-Brined Pork Chops with Applesauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 10

1/4 cup sugar
1/4 cup coarse salt
2 dried bay leaves
8 1-by-3-inch strips orange zest
16 whole black peppercorns
3 small sprigs rosemary
4 bone-in pork rib chops (each about 12 ounces and 1 inch thick)
2 tablespoons vegetable oil
Flat-leaf parsley sprigs, for serving
Martha's Pink Applesauce, for serving

Steps:

  • Combine sugar, salt, bay leaves, orange zest, peppercorns, rosemary, and 4 cups water in a medium saucepan. Bring to a boil, stirring until sugar and salt are dissolved. Reduce to a simmer and cook 1 minute. Remove from heat; let cool completely. Pour over pork chops in a 9-by-13-inch baking dish. Cover and refrigerate, turning once, at least 4 hours and up to overnight.
  • Remove pork from brine; discard brine. Pat chops dry; let stand 15 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat. Add oil and swirl to coat. Add pork, working in batches, if necessary, and cook until bottoms are deep golden brown, about 5 minutes. Turn and cook until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 3 minutes more. Let rest 5 minutes. Garnish with parsley and serve with applesauce.

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

PAN-SEARED PORK CHOPS W/ ROSEMARY



Pan-Seared Pork Chops W/ Rosemary image

Make and share this Pan-Seared Pork Chops W/ Rosemary recipe from Food.com.

Provided by JelsMom

Categories     Pork

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

2 center-cut pork chops
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon olive oil
1/2 teaspoon fresh rosemary, chopped

Steps:

  • Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
  • Place sauté pan or skillet over medium-high heat.
  • Add chops and lower heat to medium.
  • Cook 5-6 minutes until well browned on first side.
  • Flip & cook 3-4 minutes more.

Nutrition Facts : Calories 225.8, Fat 14, SaturatedFat 4.7, Cholesterol 71.4, Sodium 630.5, Carbohydrate 0.2, Fiber 0.1, Protein 23.2

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