Simple Rosemary Rubbed Pork Chops 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).

SIMPLE ROSEMARY RUBBED PORK CHOPS

Steps:

• Chop the rosemary; combine rosemary, brown sugar, salt, pepper and cumin in a small bowl.
• Rub mixture all over chops.
• Let spices penetrate meat for a few minutes before cooking. If there's time, cover and put in refrigerator for a few hours before cooking.
• If chops have been refrigerated, remove from refrigerator and let the chill dissipate for 10-15 minutes.
• Cook on an oiled, pre-heated (medium-high) grill-pan or skillet, oiled grill about 5 minutes on each side.
• A nice, thick 1-inch chop will be done (medium-rare) in about 12 minutes, so about six minutes per side, or when an instant-read thermometer registers 145°.
• Tent with foil, and let rest a few minutes before serving as the chop will continue to cook for a few minutes after you remove it from the grill.
• Serve with pan juices, mustard or a nice chutney.

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

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:

• 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.

SIMPLE ROSEMARY PORK CHOPS

Steps:

• Combine soy, wine, rosemary, garlic and pepper in large ziplock bag or bowl. Add chops and marinate for about 30 minutes.
• Grill about 3 1/2 minutes each side or until done.
• Remove from grill, tent with foil and let rest for about 3 minutes before serving.

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).

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.