Pan Seared Rosemary Pork Chops Sandra Lee Recipes

PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)

Pan Seared Rosemary Pork Chops (Sandra Lee) image

Make and share this Pan Seared Rosemary Pork Chops (Sandra Lee) recipe from Food.com.

Provided by MinnasMom

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs boneless center cut pork chops (approx. four)
salt and pepper
1/2 cup italian-style breadcrumbs
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil

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).

Nutrition Facts : Calories 421.7, Fat 18, SaturatedFat 4.8, Cholesterol 129.4, Sodium 517.9, Carbohydrate 9.8, Fiber 0.7, Sugar 0.8, Protein 51.9

FRENCH PORK CHOPS

French Pork Chops image

Provided by Sandra Lee

Categories main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry (recommended: Christian Stockers)
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves

Steps:

Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

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

Ingredients

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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