Rosemary Vermouth Pork Chops Recipes

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ROSEMARY PORK CHOPS



Rosemary Pork Chops image

"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups dry bread crumbs
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 to 1-1/2 teaspoons dried rosemary, crushed
1 teaspoon paprika
1/4 teaspoon onion powder
3 tablespoons canola oil
ADDITIONAL INGREDIENTS (for each batch of pork chops):
6 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
Canola oil

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°.

Nutrition Facts :

ROSEMARY PORK CHOPS



Rosemary Pork Chops image

Provided by Kimberly Schlapman

Categories     Sauté     Kid-Friendly     Dinner     Pork Chop     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons olive oil
1/3 cup red wine vinegar
4 Rosemary sprigs, plus 1 tablespoon minced fresh rosemary
1 tablespoon packed light brown sugar
Four 1/2-inch-thick boneless pork chops
Salt and freshly ground black pepper
All-purpose flour, for dredging

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.

ROSEMARY-GARLIC OVEN BAKED PORK CHOPS



Rosemary-Garlic Oven Baked Pork Chops image

Experience the delicious flavor of these Rosemary-Garlic Oven Baked Pork Chops. These Rosemary-Garlic Oven Baked Pork Chops will be a new family favorite!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. crumbled dried rosemary leaves
1/2 tsp. garlic powder, minced
6 bone-in pork chops (2 lb.), 1/2 inch thick

Steps:

  • Heat oven to 375ºF.
  • Spray baking sheet with cooking spray. Combine coating mix, cheeses and seasonings in pie plate.
  • Dip moistened chops, 1 at a time, in coating mixture, turning to evenly coat both sides of chops. Place on prepared baking sheet; lightly press coating mixture into chops to secure. Sprinkle with any remaining coating mixture.
  • Bake 10 to 15 min. or until chops are done (145ºF). Remove chops from oven; let stand 3 min. before serving.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0.6177 g, Sugar 0 g, Protein 25 g

ROSEMARY AND GARLIC SIMMERED PORK CHOPS



Rosemary and Garlic Simmered Pork Chops image

I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.

Provided by Jen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 55m

Yield 4

Number Of Ingredients 7

2 teaspoons dried rosemary
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

Steps:

  • In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
  • Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
  • Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g

ROASTED ROSEMARY PORK CHOPS AND POTATOES



Roasted Rosemary Pork Chops and Potatoes image

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
1 medium red onion, cut into 1/2-inch-wide wedges
4 bone-in loin pork chops, 1/2 inch thick

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

ROSEMARY VERMOUTH PORK CHOPS



Rosemary Vermouth Pork Chops image

A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor.

Provided by Northwest Lynnie

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork loin chops (1/2 inch thick) or 4 blade-cut pork chops (1/2 inch thick)
2 medium shallots, finely diced
1/2 cup dry vermouth
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
salt and pepper, to taste

Steps:

  • Trim fat from edges of pork chops and reserve.
  • In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
  • Discard fat and brown pork chops on both sides.
  • Season with salt and pepper.
  • Add shallots, vermouth and rosemary if using the dried.
  • Bring to a simmer over high heat.
  • Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
  • Skim any fat from juices and pour over pork chops to serve.

ROSEMARY MARINATED PORK CHOPS



Rosemary Marinated Pork Chops image

I use fresh rosemary and wine to marinate pork chops. It takes time, so plan ahead. The chops are excellent with noodles tossed in parsley. -Jane McMillan, Dania Beach, FL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 cup reduced-sodium teriyaki sauce
3/4 cup sweet white wine
1/4 cup packed brown sugar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
4 bone-in pork loin chops (1 inch thick and 10 ounces each)

Steps:

  • In a 13x9-in. baking dish, mix teriyaki sauce, wine, brown sugar and rosemary until blended. Add pork; turn to coat. Refrigerate, covered, at least 4 hours., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°., Bake 20-25 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 549 calories, Fat 23g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1382mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0g fiber), Protein 49g protein.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE



Pork Chops in a Vermouth Mushroom Sauce image

Make and share this Pork Chops in a Vermouth Mushroom Sauce recipe from Food.com.

Provided by KLBoyle

Categories     Pork

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup vermouth, divided in half
6 slices swiss cheese
1/2 lb sliced mushrooms

Steps:

  • Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
  • Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
  • Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
  • Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
  • Add mushrooms to skillet and cook over med-high heat until softened.
  • Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
  • Spoon sauce over pork chops and serve.

ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS



Rosemary- and Parmesan-Crusted Pork Chops image

One of the first meals I made for my boyfriend and now he can't get enough! Pairs great with some grilled asparagus!

Provided by megplay2

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 35m

Yield 4

Number Of Ingredients 10

cooking spray
1 cup all-purpose flour
1 large egg
2 cups dry bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons dried rosemary
1 teaspoon ground paprika
salt and ground black pepper to taste
4 (5 ounce) pork loin chops
1 tablespoon olive oil

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).

Nutrition Facts : Calories 599.3 calories, Carbohydrate 64.4 g, Cholesterol 132.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.9 g, Sodium 541.9 mg, Sugar 3.6 g

ROSEMARY-DIJON PORK CHOPS



Rosemary-Dijon Pork Chops image

It only takes three ingredients to make these pork chops crispy, tender, juicy and flavorful: SHAKE 'N BAKE, dried rosemary leaves and Dijon mustard.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 4

1/2 cup SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1/4 tsp. dried rosemary leaves
4 bone-in pork loin chops (1-1/4 lb.), 1/2 inch thick
4 tsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 425°F.
  • Mix coating mix and rosemary in shallow dish.
  • Spread chops with mustard.
  • Coat both sides of each chop with coating mixture.
  • Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 880 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 2 g, Protein 24 g

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY



Sauteed Pork Chops With Vinegar and Rosemary image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

2 loin pork chops 3/4- to 1-inch thick, trimmed of fat
Coarse salt and freshly ground pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup balsamic vinegar
1/4 cup chicken stock
1 tablespoon fresh rosemary leaves

Steps:

  • Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
  • Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
  • Place the chops on heated plates and spoon the glaze over the top.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 717 milligrams, Sugar 10 grams, TransFat 0 grams

BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY



Braised Pork Chops With Onions and Rosemary image

This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.

Provided by luvmybge

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin chops, cut 1 inch thick
3/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 medium onions, peeled and thinly sliced
3/4 cup dry white vermouth or 3/4 cup white wine (or broth)
3/4 cup water
2 sprigs fresh rosemary (4-inch) or 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 350°.
  • Dredge chops by shaking in a paper bag with flour, salt, and pepper.
  • Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
  • Remove from heat.
  • Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
  • Put chops back in pan and pan back on heat source and lay onion slices over chops.
  • Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
  • Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
  • Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

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