Rosemarygarliccoatedporkcubesteaks Recipes

ROSEMARY AND GARLIC SIMMERED PORK CHOPS

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).

ROSEMARY GARLIC PORK ROAST

Steps:

• Preheat oven to 375°F.
• In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
• Spray a skillet that's oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
• Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
• Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
• Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.

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.

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.

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 350°F.
• Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
• Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
• Remove it from the oven and let the meat rest about 15 minutes before slicing.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

ROSEMARY-GARLIC OVEN BAKED PORK CHOPS

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.

ROSEMARY & GARLIC COATED PORK CUBE STEAKS

Steps:

• Place flour, walnuts, parmesan, rosemary and garlic powder in food processer and process for 1 - 2 minutes till coating consistence; place mixture in a pie plate and set aside.
• Heat the oil in skillet.
• Season cube steaks with salt and pepper; then dredge in the flour mixture.
• Cook for 3-5 minutes on each side depending on size of meat.
• Serve immediately.

EASY BAKED PORK CHOPS WITH ROSEMARY

Steps:

• Preheat the oven to 375 degrees F.
• Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
• Season the pork chops on both sides with kosher salt and pepper.
• Place a large cast iron or oven-safe skillet over medium heat and add olive oil. When the oil is shimmering, add the pork chops. Cook for 4 minutes or until golden brown on the first side, flip over and cook for an additional 4 minutes.
• Use a pastry brush and brush the butter, garlic, rosemary mixture generously over the pork chops.
• Place the skillet in the oven and cook the pork chops for 10-12 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145 degrees F.
• Remove the chops from the oven, place on a plate or cutting board, and cover with aluminum foil or a plate. Let the pork chops rest for 3 minutes and then serve.

GLAZED ROSEMARY PORK

Steps:

• Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

GARLIC AND ROSEMARY ROASTED PORK

Steps:

• Blend first 7 ingredients in processor until rosemary and garlic are finely chopped. Place pork in heavy plastic bag. Pour half of marinade over pork (refrigerate remaining marinade for another use). Seal bag and refrigerate pork overnight, turning occasionally.
• Preheat oven to 375°F. Drain pork; discard marinade. Place pork in small roasting pan. Roast until meat thermometer inserted into center registers 150°F, about 25 minutes. Slice pork thinly.

GLAZED ROSEMARY PORK ROAST

Steps:

• Cut roast in half. In a large skillet, brown roast in butter and oil on all sides. Transfer to a 4- or 5-qt. slow cooker., Add onion to the same skillet; cook and stir until tender. Stir in the brown sugar, herbs, orange zest, pepper and salt. Spread over pork. Combine jam and orange juice; pour over top. Add bay leaf., Cover and cook on low for 4 hours or until a thermometer reads 160°. Discard bay leaf.