Pan Seared Pork Chops With Rosemary And Pears Recipes

PAN-SEARED PORK CHOPS W/ ROSEMARY

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.

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS

Steps:

• In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary, and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours.
• In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, 1 1/2 teaspoons salt, and 2 1/2 teaspoons pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside.
• Pour fat from pan into a heatproof dish. Return 1 1/2 tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside.
• Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add rosemary, onion, and remaining garlic and cook until onion is translucent, about 2 minutes. Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more.
• Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side.

PORK CHOPS WITH PEARS AND ROSEMARY

Steps:

• In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
• Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
• Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
• Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
• Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
• Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
• Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.

PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)

Steps:

• Season pork chops with salt and pepper, set aside.
• Combine bread crumbs and rosemary.
• Spread mixture on a plate and coat both sides of pork chops, set aside.
• Heat olive oil on medium high heat in a large skillet and add pork chops.
• Cook for 4 -6 minutes on each side or until cooled through. (160 degrees).