Pork Chops With Pears And Rosemary Recipes

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.

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS RECIPE - (4/5)

Steps:

• nstructions: 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, salt and pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour mixture. 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 1½ 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 remaining 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 1½ 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. Per serving: 673 calories, 35g fat, 116mg cholesterol, 733mg sodium, 44g carbohydrates, 5g fiber, 46g protein.

PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES

Steps:

• Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
• Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
• In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
• While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
• In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
• Set aside.
• In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.

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.

ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
• Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
• Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

PORK CHOPS WITH PEARS

Steps:

• In a large frying pan, brown the pork chops in hot oil; drain.
• Transfer the pork chops to a shallow baking pan and season with salt and pepper.
• Arrange the pear halves around the chops.
• Drizzle orange juice over all.
• Sprinkle with brown sugar and cinnamon.
• Pour sherry over all.
• Place butter in the hollow of pears.
• Cover and bake at 350°F for 20 minutes.
• Uncover and continue baking for 20 minutes, until meat is tender.
• Place the pears and pork chops on a platter.
• Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
• Pour over pork chops and pears.
• Enjoy!

ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
• Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
• Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH PEARS AND ROSEMARY

Steps:

• Mix 2 Tbsp. broth and cornstarch in a small bowl.
• Heat oil in a nonstick skillet over high heat. Add chops and cook until browned 2 to 3 minutes per side, Remove to a plate.
• Reduce heat to medium high. Add onions to the pan cook stirring often until the onions start to soften and brown.
• Add pears and cook stirring often until tender 3 to 4 minutes. Stir in remaining broth, apple cider, mustard, rosemary, and corn starch mixture.
• Bring to a boil, stirring until thickened and glossy 1 minute. Return chops to the pan and heat through. Serve

PORK CHOPS WITH SLICED PEARS

Steps:

• Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

PORK CHOPS WITH PEARS

Steps:

• In a large nonstick skillet, melt butter. Add pears, sprinkle with sugar. Cook and stir for 2-3 minutes or until softened. Remove pears to a serving platter and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, cook chops, uncovered, for 6-8 minutes on each side or until browned and juices run clear. Remove to the platter and keep warm., Combine cornstarch and broth until smooth; add vinegar and rosemary. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and pears.

GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS

Steps:

• In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
• In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
• Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
• Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
• Preheat the grill for medium-high heat.
• Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

PORK WITH PEARS

Steps:

• Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
• Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.