Pork Cutlets With Rosemary Butter Sauce Food

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SPICY PORK ROAST WITH ROSEMARY POTATOES



Spicy Pork Roast with Rosemary Potatoes image

Provided by Sunny Anderson

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon cumin seeds
1 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
1 tablespoon salt
1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
2 tablespoons vegetable oil
3 russet potatoes, cut into 1-inch pieces
2 sprigs rosemary, stripped
2 tablespoons vegetable oil
Salt
3/4 cup sugar
1/2 cup red wine vinegar
1 cup orange juice
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F.
  • To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
  • Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
  • In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
  • Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

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

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

EASY BAKED PORK CHOPS WITH ROSEMARY



Easy Baked Pork Chops with Rosemary image

Easy Baked Pork Chops with Rosemary are baked bone-in pork chops blanketed in a rich, garlicky, buttery sauce topped with fresh aromatic rosemary. And when I say easy, I mean easy! The most complicated part of this easy pork chops recipe is choosing a thick bone-in pork chop!

Provided by Sharon Rigsby

Categories     Main Dish

Time 33m

Number Of Ingredients 6

4 pork loin chops (center cut, bone-in, 3/4 inch thick)
Kosher salt and ground black pepper
1 Tbsp fresh rosemary (finely chopped)
2 cloves garlic (finely minced or grated)
1/2 cup unsalted butter (melted)
1 Tbsp olive oil

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.

Nutrition Facts : Calories 389 kcal, Protein 24 g, Fat 32 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 128 mg, Sodium 201 mg, UnsaturatedFat 5 g, ServingSize 1 serving

PORK CHOPS WITH MUSTARD SAUCE



Pork Chops with Mustard Sauce image

Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup white wine or chicken broth
3 garlic cloves, minced
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon Worcestershire sauce

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.

Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

BAKED PORK CHOPS RECIPE WITH LEMON ROSEMARY CREAM SAUCE



Baked Pork Chops Recipe with Lemon Rosemary Cream Sauce image

Easy cast-iron pork chops with a creamy lemon-rosemary sauce.

Provided by Jody

Categories     Main Course

Time 30m

Number Of Ingredients 14

1/2 cup chicken or vegetable broth
1 tablespoon lemon juice
1 teaspoon dried rosemary (if you prefer fresh, use 2 teaspoons)
1 teaspoon minced garlic
1/2 cup heavy whipping cream
1-1/2 teaspoons cornstarch
1/2 cup cold water
2 tablespoons olive oil
6 boneless pork chops (1 inch thick)
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 tablespoon lemon juice

Steps:

  • Heat your oven to 400 degrees.
  • In a small saucepan, combine the broth, lemon juice, rosemary, and garlic. Bring to a gentle simmer over medium heat.
  • Stir in the cream and heat to a gentle simmer. Do not boil the cream sauce. Keep it on very low heat while you prepare the meat.
  • Bring to a slow simmer and stir gently. Turn the burner off and let the mixture stay warm while the rest of the dish is prepared. It's not ready yet so don't worry.
  • In an oven-safe frying pan or a cast-iron skillet, heat the olive oil over medium heat.
  • In a small dish, combine the garlic powder, paprika, thyme, and rosemary.
  • Prepare the pork by sprinkling the seasoning mixture over all sides of the pork. Spread it evenly with your hands.
  • Place the pork chops in the hot frying pan and cook for 3 minutes or until the pork is very slightly browned.
  • Turn the pork over in the pan and sprinkle with the lemon juice over the top of the pork.
  • Turn off your burner and place the entire frying pan in the oven to bake at 400 degrees for 15 minutes or until the internal temperature of the pork reaches 145 degrees.
  • Five minutes before the pork is done, finish the cream sauce. Bring the mixture to a very low simmer once again.
  • While the sauce warms, mix the cornstarch with the cold water in a small cup. Stir until thoroughly combined.
  • Now stir a few tablespoons of the cornstarch mixture into the saucepan with your cream sauce. This mixture will thicken your sauce and it could just take a very little bit so watch it closely not to add too much of the cornstarch so that you end up with gravy.
  • Once the cornstarch mixture has been integrated and warmed, if you'd still like a thicker sauce you can add more of the cornstarch mixture a very little bit at a time until desired consistency.
  • Remove the pork from the oven and serve hot with spoonfuls of the cream sauce over the top.

Nutrition Facts : ServingSize 6 g, Calories 324 kcal, Carbohydrate 2 g, Protein 29 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 152 mg, Fiber 1 g, Sugar 1 g

PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE



Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 21

6 tablespoons olive oil
1 1/2 tablespoons freshly ground black pepper
1 tablespoon salt
2 teaspoons freshly grated orange zest
2 teaspoons minced fresh rosemary leaves
2 1/2 pounds pork tenderloins (about 2 large), trimmed
1 large shallot, minced
1/2 cup red wine
1/2 cup low-sodium chicken broth or stock
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary leaves
1 teaspoon freshly grated orange zest
Salt and freshly ground black pepper
2 to 3 tablespoons minced shallot or onion
1/2 cup wine
1/2 cup low-sodium broth or stock
3 tablespoons cold unsalted butter or heavy cream
Vinegar or lemon juice, to taste
Fresh herbs or other aromatics
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
  • Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
  • For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
  • Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
  • Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
  • After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
  • Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
  • Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.

GARLIC BUTTER PORK CHOPS



Garlic Butter Pork Chops image

This easy garlic butter pork chops take no more than 15 minutes and are flavored with herbs and a quick garlic butter. Juicy and delicious!

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 14m

Number Of Ingredients 10

4 thin-cut bone-in pork chops (5 ounces each)
1 tablespoons extra virgin olive oil
3/4 teaspoon crushed dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 teaspoons unsalted butter (room temperature)
1 garlic clove (minced)
1/2 teaspoon crushed dried rosemary

Steps:

  • Place the pork chops in a shallow dish or mixing bowl.
  • In a small bowl, whisk together the olive oil, ¾ teaspoon rosemary, sage, paprika, salt and pepper. Pour the mixture over the pork chops and massage to coat.
  • Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.
  • Cook the pork chops for 3 minutes, turn over and cook for an additional minute, or until the pork is just cooked through. Transfer to 4 separate plates and top each pork chop with 1 teaspoon of the garlic butter.

Nutrition Facts : ServingSize 1 Pork Chop, Calories 282.9 kcal, Carbohydrate 0.4 g, Protein 20.8 g, Fat 21.7 g, SaturatedFat 7.4 g, Cholesterol 72.1 mg, Sodium 577.9 mg, Fiber 0.3 g

LAMB CHOPS WITH GARLIC-ROSEMARY SAUCE



Lamb Chops with Garlic-Rosemary Sauce image

Provided by Georgia

Number Of Ingredients 8

4 lamb loin chops
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
2 garlic cloves, chopped
3 tablespoons crushed rosemary, divided
2 tablespoons fresh lemon juice
½ cup chicken stock
1 tablespoon butter

Steps:

  • Pat lamb dry and season with salt, pepper and 1 tbsp. crushed rosemary. In a large skillet or cast iron pot, heat oil over medium-high heat until hot but not smoking, and sear lamb 3 minutes. Turn lamb over and sear 2 minutes more for medium-rare. Transfer lamb to 4 plates.
  • Add garlic, 2 tbsp. rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits for 2 minutes. Whisk in butter. Pour sauce over lamb, or serve on the side in small individual bowls.
  • Serve with roasted potatoes and a sautéed vegetable, such as asparagus or zucchini.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

SPICY ITALIAN PORK CUTLETS



Spicy Italian Pork Cutlets image

A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.

Provided by GEORGIAK

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup extra virgin olive oil, divided
4 raw chop with refuse, 120 g; (blank) 4.225 ounces boneless pork chops, pounded to 1/4 inch thick
1 pinch salt and pepper to taste
4 cloves garlic, thinly sliced
1 large tomato, diced
⅓ cup chicken broth
¼ cup dry white wine
3 tablespoons minced fresh parsley
¼ teaspoon red pepper flakes

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
  • Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
  • Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 3.5 g, Cholesterol 38.7 mg, Fat 18.7 g, Fiber 0.8 g, Protein 16.1 g, SaturatedFat 3.6 g, Sodium 107.2 mg, Sugar 1.5 g

PORK CUTLETS WITH ROSEMARY BUTTER SAUCE



Pork Cutlets with Rosemary Butter Sauce image

I love these pork cutlets as do my family. The rosemary butter sauce is wonderful with it. I usually serve Ca Coots (Italian Zucchini Stew) with this and some nice french bread. Yum.

Provided by Laura Aden

Categories     Pork

Time 1h15m

Number Of Ingredients 11

1 pkg pork tenderloin
2 c italian bread crumbs
3 eggs
2 c flour
1/4 c milk
oil
wax paper
BUTTER ROSEMARY SAUCE
3 shallots chopped
1 qt beef stock
1 stick butter

Steps:

  • 1. Rinse off pork tenderloin and cut silver skin and fat off. Cut into 1 inch cutlets.
  • 2. Lay a long piece of wax paper down and place pork cutlets on it. Place another long piece of wax paper over it and flatten cutlets with a mallet (do not pound - these are tender - you just want them flattened for even cooking).
  • 3. Place eggs and milk in a pie plate or bowl and wisk until mixed. In another pie plate add flour. In another pie plate add bread crumbs.
  • 4. Dip both sides of each pork cutlet in the flour, then the egg wash and then the bread crumbs until all are breaded.
  • 5. Place enough oil in a large pan to cover the bottom. Heat oil on medium high heat. Fry each pork cutlet about 2 minutes on each side until all are cooked. I keep them on a plate in a warm oven until all are finished.
  • 6. Once all the pork is cooked, pour off most of the oil but not the browned bits in the pan (you need these for the sauce. Add 4 tablespoons of butter and chopped shallots. Saute for 3 minutes or until soft. Add beef stock (we like a lot of sauce, so I use a 32 ounce box of stock). Add 2 tablespoons of dried rosemary. Let sauce reduce for 20 minutes add last 4 tablespoons of butter and serve. We like the sauce on the side so I serve in in a small bowl with the cutlets.

ROSEMARY PORK CHOPS



Rosemary Pork Chops image

Provided by Kimberly Schlapman

Categories     Sauté     Kid-Friendly     Dinner     Pork Chop     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons olive oil
1/3 cup red wine vinegar
4 Rosemary sprigs, plus 1 tablespoon minced fresh rosemary
1 tablespoon packed light brown sugar
Four 1/2-inch-thick boneless pork chops
Salt and freshly ground black pepper
All-purpose flour, for dredging

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.

PORK CUTLETS WITH CHARDONNAY HERB CREAM SAUCE



Pork Cutlets with Chardonnay Herb Cream Sauce image

These breaded pork cutlets in chardonnay cream sauce may sound difficult to make, but they're as easy as 1-2-3.

Provided by Judith Hannemann

Categories     Everyday Meals     Pork     skillet dinners

Time 30m

Number Of Ingredients 15

4 boneless center-cut pork chops (about 1-inch thick)
1/2 cup flour
2 eggs beaten
1 1/2-2 cups seasoned bread crumbs (recipe follows in NOTES)
1 cup sliced baby bella mushrooms (see NOTES)
2 cloves garlic (minced)
olive oil for browning
1/4 cup chardonnay (or any dry white wine)
1 cup chicken stock
3-4 branches fresh thyme or 1/2 tsp dry
1/2 tbs sugar (see NOTES)
1 cup heavy cream
1 tbs butter
Juice of 1/2 a lemon -OR- 1 tbs
Salt & Pepper to taste

Steps:

  • Pound pork with a meat mallet until it's about 1/4-inch thick (see post for the zipper-bag method)
  • Dredge each cutlet in flour, then coat with the beaten egg letting excess drip off then dredge in seasoned bread crumbs.
  • Heat a large skillet over medium heat. Add about 2-3 tablespoons of olive oil to the hot pan. When the oil begins to shimmer, add the pork, browning well on each side. You may have to brown in shifts, so just repeat until all the cutlets are browned.
  • Remove cutlets from skillet; add more oil if necessary (about 1 tbs).
  • Saute the mushrooms. When they begin to brown, add the garlic.
  • Deglaze the skillet with the 1/4 cup of chardonnay/ Add the chicken stock, thyme and the sugar. Reduce over medium heat until there's about 1/4 cup of liquid. This will take about 10 minutes.
  • Remove the thyme sprigs (if you used fresh) then add the cream, butter and lemon juice. Continue cooking the sauce over medium heat until it's reduced about 25%. Add any salt and pepper at this point. Alternatively, you can thicken the sauce with 1 tbs flour mixed with 3 tbs water.
  • Return pork to skillet to reheat in the sauce.

Nutrition Facts : ServingSize 1 serving, Calories 746 kcal, Carbohydrate 50 g, Protein 43 g, Fat 40 g, SaturatedFat 20 g, Cholesterol 263 mg, Sodium 833 mg, Fiber 3 g, Sugar 6 g

BUTTER SAGE PORK CHOPS



Butter Sage Pork Chops image

Butter Sage Pork Chops are pan seared pork chops in a simple butter, garlic and sage sauce. Sear in cast iron and then finish in the oven for the best pork chop recipe ever!

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 18m

Number Of Ingredients 6

2 1 1/2 inch thick bone-in pork chops
1/4 cup sage leaves (whole)
4 garlic cloves (thinly sliced)
1/2 cup butter (divided)
Fine sea salt
Fine black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Season both sides of pork chops with a healthy sprinkle of fine sea salt and fine black pepper. Melt 2 tablespoons butter to cast iron skillet over medium-high heat. When hot, add chops, do not move, allow to sizzle and brown for 2 minutes, turn and report on other side. Both sides should have a nice, browned crust.
  • Continue to brown for 1 minute on each side for 8 minutes total. Turning frequently will help them cook evenly all the way through without burning the outside. While doing this, continually butter over the tops to keep them lubricated. If you have a thinner chop, you will not need to cook for the whole 8 minutes.
  • Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib.
  • Transfer whole dish to oven for 3-5 minutes. Check internal temperature of pork to make sure it has reached 145 degrees. Allow to rest for an additional 3 minutes (I know, it is hard, they are gorgeous) before serving, making sure each has a healthy topping of crispy sage and garlic.
  • Cut away bone and slice pork about 1/4" thick. Serve with any juices from the cutting board spooned over top.
  • If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 423 kcal, Carbohydrate 2 g, Protein 1 g, Fat 46 g, SaturatedFat 29 g, Cholesterol 125 mg, Sodium 408 mg, ServingSize 1 serving

ROSEMARY CREAM PORK CHOPS



Rosemary Cream Pork Chops image

These rosemary cream pork chops are ready in 30 minutes and are so delicious, they'll beg for seconds!

Provided by Judith Hannemann

Categories     Everyday Meals     Pork     skillet dinners

Time 30m

Number Of Ingredients 12

4 large boneless rib pork chops
1 tsp salt
1 tbsp olive oil
3 tbsp finely chopped onion
2 tbsp chopped fresh rosemary -OR- 1/2 tbs dried rosemary
1 cup roughly chopped crimimi or baby bella mushrooms
2 tbsp brandy or dry white wine (see NOTES)
1/4 cup chicken stock
1 tbsp whole grain dijon mustard
1 tbsp unsalted butter
2/3 cup heavy cream
2 tbsp sour cream

Steps:

  • Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
  • Remove pork chops to a plate; set aside.
  • Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn't burn for 3 minutes.
  • Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
  • Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
  • Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it's smooth. Place pork chops back in the pan and heat through.

Nutrition Facts : ServingSize 1 serving, Calories 448 kcal, Carbohydrate 4 g, Protein 31 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 155 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g

GARLIC BUTTER BAKED PORK CHOPS



Garlic Butter Baked Pork Chops image

Garlic Butter Baked Pork Chops are juicy, tender, and super-flavourful thanks to the amazing butter sauce. You need less than 20 minutes to make this recipe.

Provided by Olivia Ribas

Categories     Main Course

Time 23m

Number Of Ingredients 6

2 medium-sized pork chops
salt and pepper
4 tablespoons melted butter
1 teaspoon fresh thyme (chopped)
2 cloves garlic (minced)
1 tablespoon extra virgin olive oil

Steps:

  • Preheat oven to 425°F. Season the pork chops with salt and pepper, and set aside.
  • In a small bowl, mix together the butter, thyme, and garlic. Set aside.
  • In a cast iron skillet, heat the olive oil over medium heat. When the skillet is really hot, add the pork chops. Sear until golden, about 2 minutes per side.
  • Pour the garlic butter mixture over the pork chops. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145ºF, about 10-14 minutes. The time depends on the thickness of your pork chops.*
  • Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

Nutrition Facts : ServingSize 1 /2, Calories 371 kcal, Carbohydrate 1 g, Protein 14 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 100 mg, Sodium 478 mg, Sugar 1 g, UnsaturatedFat 13 g

PAN-SEARED PORK CHOPS W/ ROSEMARY



Pan-Seared Pork Chops W/ Rosemary image

Make and share this Pan-Seared Pork Chops W/ Rosemary recipe from Food.com.

Provided by JelsMom

Categories     Pork

Time 12m

Yield 2 serving(s)

Number Of Ingredients 5

2 center-cut pork chops
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon olive oil
1/2 teaspoon fresh rosemary, chopped

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.

Nutrition Facts : Calories 225.8, Fat 14, SaturatedFat 4.7, Cholesterol 71.4, Sodium 630.5, Carbohydrate 0.2, Fiber 0.1, Protein 23.2

PORK CUTLETS PARMESAN WITH TOMATO SAUCE



Pork Cutlets Parmesan with Tomato Sauce image

These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.

Provided by MizzNezz

Categories     Pork

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups canned, crushed tomatoes (, I put them in the blender for 30 sec.)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
6 (4 ounce) slices boneless pork loin
1 egg
2 tablespoons water
2 cups fresh breadcrumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (recipe above)
6 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese

Steps:

  • FOR TOMATO SAUCE---------------.
  • Heat oil in saucepan and add garlic.
  • Cook briefly (do not brown).
  • Add tomatoes and bring to a boil.
  • Add rosemary, pepper flakes, salt and pepper.
  • Simmer for 10 minutes.
  • FOR CUTLETS------------.
  • Sprinkle the cutlets with salt and pepper.
  • Mix egg and water well.
  • Put breadcrumbs in shallow dish.
  • Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
  • Heat olive oil in nonstick 10 inch skillet.
  • Cook cutlets on med.
  • hi heat about 5 minutes per side until lightly browned.
  • Preheat the oven to 400 degrees.
  • Place cutlets in baking dish.
  • Put mozzarella slices on top.
  • Sprinkle with parmesean.
  • Spoon sauce around the cutlets.
  • Bake until piping hot and the cheese is melted (about 8 minutes).

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE



Pork Chops with Cranberry, Port, and Rosemary Sauce image

Categories     Berry     Pork     Thanksgiving     Quick & Easy     Dinner     Cranberry     Rosemary     Port     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce

Steps:

  • Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

PORK CHOPS & APPLE ROSEMARY PAN SAUCE WITH MASHED POTATOES & ROASTED BRUSSELS SPROUTS



Pork Chops & Apple Rosemary Pan Sauce with Mashed Potatoes & Roasted Brussels Sprouts image

These, friends, are not your average pork chops. In fact, our chefs gave 'em a restaurant-worthy makeover, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked apple pan sauce. The sides? Just as impressive. We're serving up creamy mashed potatoes and roasted Brussels sprouts to round everything out. Get ready for maximum dinnertime deliciousness.

Provided by HelloFresh

Categories     main course

Time 40m

Number Of Ingredients 13

1 unit Apple
¼ ounce Rosemary
1 unit Chicken Stock Concentrate
2 teaspoon Dijon Mustard
8 ounce Brussels Sprouts
12 ounce Yukon Gold Potatoes
2 tablespoon Sour Cream
12 ounce Pork Chops
1 tablespoon Olive Oil
2 tablespoon Butter
1 teaspoon Sugar
Kosher Salt
Pepper

Steps:

  • • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Halve and core apple; dice one half into ¼-inch pieces (dice whole apple for 4 servings). Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.
  • • Stir stock concentrate, ½ cup water (¾ cup for 4 servings), and 1 tsp sugar (2 tsp for 4) into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender and liquid has reduced, 8-10 minutes. • Turn off heat; stir in mustard and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper. • Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.
  • • Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 18-22 minutes.
  • • While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed. • Keep covered off heat until ready to serve.
  • • While potatoes cook, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in pan used for sauce over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
  • • Divide mashed potatoes, Brussels sprouts, and pork between plates. Top pork with apple pan sauce. (TIP: If sauce has cooled, reheat in microwave for 30 seconds or add back to pan with a splash of water; cook over medium heat, stirring, until warm.) Serve.

Nutrition Facts : Calories 640 kcal, Fat 36 g, SaturatedFat 14 g, Carbohydrate 54 g, Sugar 17 g, Protein 43 g, Fiber 11 g, Cholesterol 110 mg, Sodium 840 mg

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