Pan Seared Pork Chops W Rosemary Food

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS

Steps:

• In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary, and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours.
• In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, 1 1/2 teaspoons salt, and 2 1/2 teaspoons pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside.
• Pour fat from pan into a heatproof dish. Return 1 1/2 tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside.
• Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add rosemary, onion, and remaining garlic and cook until onion is translucent, about 2 minutes. Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more.
• Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side.

PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)

Steps:

• Season pork chops with salt and pepper, set aside.
• Combine bread crumbs and rosemary.
• Spread mixture on a plate and coat both sides of pork chops, set aside.
• Heat olive oil on medium high heat in a large skillet and add pork chops.
• Cook for 4 -6 minutes on each side or until cooled through. (160 degrees).

PAN SEARED ROSEMARY PORK CHOPS

Steps:

• In a cast iron skillet, add butter, rosemary, and thyme. Remove the herbs from the stems and toss in the butter.
• Tenderize the pork chops with a food mallet. Add them to the skillet.
• Place the heat on 4 low heat until skillet is warmed. Cook for about 7 minutes each side scooping the butter and herbs on top.
• Bring heat up between a 4 and 6 or to a medium heat so that the butter cooks off and the pork chops start to brown on the outside. Top with salt and pepper.
• Cook for another 5 to 7 minutes flipping often until you achieved the desired browned and crispness.
• Remove and serve with fresh green beans or other side dish.

PAN SEARED VEAL CHOP WITH ROSEMARY

Steps:

• Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.

PAN-SEARED PORK CHOPS W/ ROSEMARY

Steps:

• Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
• Place sauté pan or skillet over medium-high heat.
• Add chops and lower heat to medium.
• Cook 5-6 minutes until well browned on first side.
• Flip & cook 3-4 minutes more.

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.

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS RECIPE - (4/5)

Steps:

• nstructions: In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours. In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, salt and pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour mixture. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside. Pour fat from pan into a heatproof dish. Return 1½ tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside. Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add remaining rosemary, onion and remaining garlic and cook until onion is translucent, about 2 minutes. Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more. Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1½ cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side. Per serving: 673 calories, 35g fat, 116mg cholesterol, 733mg sodium, 44g carbohydrates, 5g fiber, 46g protein.

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:

• 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 PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the soy sauce, water, brown sugar, and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 to 24 hours.
• Drain and discard marinade. Place the chops in a greased 11 inch by 7 inch by 2 inch baking dish. Bake uncovered, at 350° for 30-35 minutes or until juices run clear.

PAN-SEARED PORK CHOPS

Steps:

• Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
• Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
• Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
• Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
• Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.

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 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.