Rosemary Orange Pork Chops And Lemon Butter Broccolini Recipes

ROSEMARY-ORANGE PORK CHOPS AND LEMON-BUTTER BROCCOLINI

Steps:

• In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
• Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
• Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
• While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
• Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
• Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
• Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
• Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.

ORANGE-AND-HONEY GLAZED PORK CHOPS

Steps:

• In a bowl, whisk together orange zest and juice, vinegar, honey, and 1/4 teaspoon pepper. Place pork, orange wedges, and rosemary in a shallow dish or zip-top bag and coat with marinade. Refrigerate pork at least 2 hours or up to overnight.
• Remove pork, orange wedges, and rosemary from marinade; transfer pork and oranges to a wire rack set on a foil-lined rimmed baking sheet. Season pork with salt and pepper. Transfer marinade to a small saucepan, simmer over medium until reduced by half, about 5 minutes.
• Heat broiler, with rack in upper third of oven. Broil pork and oranges 3 minutes, then flip pork, brush with reduced marinade, and add rosemary. Broil until pork is lightly charred and cooked through, 5 to 7 minutes. Brush with more reduced marinade and serve.

ORANGE ROSEMARY PORK CHOP

Steps:

• Season pork chops with rosemary, salt and pepper.
• Heat oil in large skillet over medium-high heat.
• Add chops and cook until browned and cooked through, about 5 minutres per side.
• Remove to a serving platter and cover to keep warm.
• Add onion and garlic to the pan; saute until soft.
• Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
• Boil until liquid is reduced by half, about 3 minutes.
• Pour over pork chops and serve over rice.

ROSEMARY PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total). , To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a thermometer reads 160°.

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 ORANGE ROSEMARY SAUCE

Steps:

• Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
• Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
• Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.