Rosemary Cream Pork Chops Recipes

ROSEMARY CREAM PORK CHOPS

Steps:

• Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
• Remove pork chops to a plate; set aside.
• Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn't burn for 3 minutes.
• Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
• Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
• Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it's smooth. Place pork chops back in the pan and heat through.

GARLIC ROSEMARY PORK CHOPS UNDER 30 MINUTES

Steps:

• Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).
• Transfer to platter and cover with foil.
• Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)
• Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.
• Coat with flour and shake off excess.
• Heat oil in heavy large skillet over medium-high heat.
• Add garlic and saute until it begins to color, about 2 minutes.
• Using slotted spoon, discard garlic.
• Add pork to skillet and saute until brown and cooked through, about 7 minutes per side.
• Using tongs, transfer pork to plate.
• Tent with foil to keep warm.
• Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet.
• Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.
• Season to taste with salt and pepper.
• Pour any collected pork juiced from plate into skillet.
• Spoon sauce over pork and serve.

PORK CHOP AND ROSEMARY CREAM BAKE

Steps:

• Preheat oven to 350 degrees F.
• Brown the chops in a small amount of oil in a skillet, a few minutes on each side.
• In medium bowl, mix the soup, broth, sour cream, ginger, rosemary and half of the can of onions. Salt and pepper to taste.
• Pour this sauce into a 9" x 13" lightly greased baking dish.
• Place the browned chops on top of the sauce.
• Cover with foil and bake for 25 minutes.
• Uncover and top with the remaining onions.
• BAke an additional 5 minutes or until bubbly and onions start to sizzle a bit.
• Serve over hot buttered egg noodles.

ROSEMARY PORK CHOPS

Steps:

• 1. Combine 1/2 cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
• 2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.) Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
• 3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and pan fry until they're cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.