Slow Cooker Honey Rosemary Pork Chops Recipes

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

Ingredients

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 :

SLOW COOKER PARMESAN HONEY PORK ROAST

Slow Cooker Parmesan Honey Pork Roast image

It's hard to make slow-cooked food look pretty, and this pork seriously fell apart when I tried to take it out of the slow cooker, so don't judge this by its picture. I promise that this recipe is delicious! My husband even said that this is one of his favorite Sunday dinners. I also made mashed potatoes and the gravy was delicious on them. Use roast between 2 to 3 pounds.

Provided by Karen

Categories Main Dish Recipes Roast Recipes

Time 6h10m

Yield 10

Number Of Ingredients 11

Ingredients

cooking spray
1 (3 pound) boneless pork roast
⅔ cup grated Parmesan cheese
½ cup honey
3 tablespoons low-sodium soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons cornstarch
¼ cup cold water

Steps:

Prepare slow cooker crock with cooking spray. Lay pork roast into crock.
Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over the pork roast.
Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.
Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.
Slice pork roast and serve with the gravy.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 16.9 g, Cholesterol 52.5 mg, Fat 9.5 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 3 g, Sodium 386.2 mg, Sugar 14.1 g

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY

Slow-Cooker Pork and Potatoes with Rosemary image

Delight your family with a hearty, one-dish dinner featuring pork and potatoes in a savory gravy.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3-pound pork boneless loin roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)

Steps:

Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
Cover and cook on Low heat setting 8 to 9 hours.
Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 53 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 2 g, TransFat 0 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

Ingredients

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