Rosemary Vermouth Pork Chops Food

ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
• Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
• Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

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°.

GRILLED ROSEMARY GARLIC PORK CHOPS

Steps:

• Combine all ingredients for marinade in a shallow pan.
• Add chops and toss well with mixture to coat evenly.
• Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
• Grill over medium high heat for about 20 minutes.

EASY BAKED PORK CHOPS WITH ROSEMARY

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.

ROSEMARY AND MUSTARD PORK LOIN WITH BABY ARTICHOKES, SHALLOTS, AND VERMOUTH JUS

Steps:

• Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.
• Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.
• Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD: Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.
• Coat 13 x 9 x 2-inch roasting pan with nonstick spray. Place pork, fat side up, in pan. Rub mustard paste over top and sides of pork. Let marinate at room temperature 30 minutes. Place artichokes, 10 unpeeled garlic cloves, shallots, and oil in medium bowl. Sprinkle with salt and pepper; toss to coat and set aside.
• Preheat oven to 450°F. Roast pork until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Arrange artichoke mixture around pork. Roast until instant-read thermometer inserted into center of roast registers 145°F and vegetables are tender, about 45 minutes. Transfer pork to work surface; tent with foil to keep warm and let rest 15 minutes.
• Using slotted spoon, transfer vegetables to medium bowl; cover to keep warm. Place roasting pan directly on stovetop over medium-high heat. Add vermouth and bring to simmer, scraping up any browned bits with wooden spoon. Simmer until reduced to 1/4 cup, about 3 minutes. Add chicken broth; simmer until reduced to scant 1/2 cup jus, about 3 minutes. Season with salt and pepper.
• Cut pork into 3/4-inch-thick slices; arrange on platter. Spoon vegetables around pork. Serve, passing jus alongside.

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.

MUSTARD & ROSEMARY PORK CHOPS

Steps:

• Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
• Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

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.

ROSEMARY VERMOUTH PORK CHOPS

Steps:

• Trim fat from edges of pork chops and reserve.
• In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
• Discard fat and brown pork chops on both sides.
• Season with salt and pepper.
• Add shallots, vermouth and rosemary if using the dried.
• Bring to a simmer over high heat.
• Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
• Skim any fat from juices and pour over pork chops to serve.

ROSEMARY GARLIC CRUSTED PORK CHOPS

Steps:

• Preheat the oven to 375°F.
• Make the topping: In a small mixing bowl, combine the garlic, Parmesan cheese, rosemary and salt.
• Assemble: Season both sides of the chops with salt and freshly ground black pepper. Then use a flat-bottomed, small spatula to spread ¼ of the garlic mixture on one side of each pork chop. It should be a smooth, even layer that coats the entire surface.
• Sear: Coat the bottom of a large oven safe skillet (cast iron is perfect), with olive oil. Place it over medium-high heat. When the pan is very hot, add the chops, topping side up. If you don't hear a sizzle, the pan is not hot enough yet. Wait for the sizzle! Sear the chops to brown the bottoms, about 2 minutes.
• Bake: Drizzle about a teaspoon of olive oil on top of each one. Place the pan in the preheated 375°F° oven and bake just until the chops are cooked through, about 15 minutes. The internal temperature should be close to 140°F.
• Broil if necessary: If for some reason the garlic crust hasn't become golden brown by the time the pork is cooked, place the pan under the broiler for about 30 seconds or so. (Watch it carefully so it doesn't brun.)
• Rest: Let the chops rest for about 10 minutes, covered with foil, before serving.

ROSEMARY-DIJON PORK CHOPS DINNER

Steps:

• Heat oven to 375°F.
• Toss potatoes with dressing in microwaveable bowl. Microwave on HIGH 7 min., stirring after 4 min.
• Spread chops with mustard. Mix coating mix and rosemary in shallow dish. Add chops, 1 at a time, turning to evenly coat both sides of chop. Place in center of foil-lined 15x10x1-inch pan sprayed with cooking spray; surround with potatoes.
• Bake 25 to 30 min. or until chops are done (145°F) and potatoes are tender. Remove from oven. Let stand 3 min. before serving with the carrots.

ROSEMARY SAGE PORK CHOPS

Steps:

• Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally. In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve. Makes 2 to 4 servings.

BAKED PORK CHOPS WITH WHITE WINE

Steps:

• Heat the oven to 350 F/180 C/Gas 4.
• Heat the olive oil in a large skillet or sauté pan over medium heat.
• Sprinkle the pork chops lightly with salt and pepper. Brown the chops on both sides, about 8 to 10 minutes total. If the skillet is not oven safe, arrange the pork chops in a baking dish that is large enough to hold the chops in one layer. Cover with sliced onion.
• In a bowl combine the thyme and rosemary with wine and chicken broth; pour over pork chops.
• Cover the pan with a lid or cover the baking dish tightly with foil, and bake in the preheated oven for about 30 to 45 minutes or until tender and fully cooked. The minimum safe temperature for pork is 145 F.
• Remove the pork and onions to a serving platter, and keep warm.
• Use a gravy separator to remove the excess fat from the liquids. Strain the liquids into a saucepan or back into the skillet, and place the pan over medium-high heat. Bring the juices to a boil and boil for 1 minute to reduce slightly and concentrate the flavors.
• In a small cup or bowl, whisk the cornstarch with the 1 tablespoon of water until smooth. Stir in the juices and continue cooking until thickened. Whisk in 1 teaspoon of butter and stir until melted.
• Spoon the sauce over the pork chops and onions.