Rosemaryporkchopsbrined 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 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 PORK CHOPS

Steps:

• Preheat broiler.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.
• Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

ROSEMARY PORK CHOPS - BRINED

Steps:

• We started with frozen pork chops. I'm unsure how this affects the timing, but it is an easy way to defrost meat!
• To make the brine, mix one cup of hot water with salt, pepper, and rosemary. Mix well.
• Place pork chops into a gallon size ziplock bag, and add 2 cups of cold water. Pour the brine into the bag. shake and massage the bag to mix well.
• Place the meat bag into the refrigerator to sit for 4-6 hours. Occasionally take the bag out and massage the meat a bit to distribute flavors.
• After the brining time, take the meat out to rinse the bag and meat in cold water. If you are not going to cook immediately, place the pork chops back into the bag and refrigerate for another day or so.
• To cook, heat the olive oil in a large skillet over medium high heat.
• sprinkle the bread crumbs on the pork chops lightly.
• Sear the pork chops in the oil for a minute, then reduce heat to medium until done. We like it best when the breadcrumbs are nicely browned.
• Enjoy!

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.

BRINED ROSEMARY PORK CHOPS

Steps:

• Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar.
• Add 2 cups cold water along with the remaining brine ingredients; stir to combine.
• Place the chops in a large zip-top plastic freezer bag; pour in the brine.
• Press the air out of the bag and seal.
• Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours.
• Remove the pork chops from the bag and pat dry with paper towels; discard brine.
• Let chops stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray both sides of the chops with oil.
• Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once.
• Let rest 3-5 minutes; serve warm.

ROSEMARY MARINATED PORK CHOPS

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.

ROSEMARY-DIJON PORK CHOPS

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.