CITRUS AND ROSEMARY GRILLED PORK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Combine first 5 ingredients in a bowl with whisk or fork.
- Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
- Season chops with steak seasoning.
- Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
- Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
- Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
- During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
- Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
- Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
- Yield: 4 servings Preparation time: 5 to 8 minutes
W.W. ROSEMARY GRILLED PORK CHOPS POTATO & ZUCCHINI
This recipe comes straight from Weight Watchers online site. It is an incredible recipe and so very tasty. When cooking anything on the grill I think it tastes better anyway. smile..... I do love veggies cooked on the grill! I could eat them all day long. The aroma of the Rosemary grilled onto the pork chop is so yummy. My...
Provided by Kimberly Biegacki
Categories Steaks and Chops
Time 2h
Number Of Ingredients 10
Steps:
- 1. Combine the lemon zest, rosemary, garlic, and oil in a small bowl. Sprinkle the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Rub half of the rosemary mixture over the pork. Put the pork on a plate, then cover and refrigerate at least 1 hour or up to several hours.
- 2. Spray the grill rack with nonstick spray; prepare the grill.
- 3. Toss the potatoes with the remaining rosemary mixture,1/4 teaspoon of remaining salt, and 1/8 teaspoon of remaining pepper in a medium bowl. Lightly spray the potatoes with nonstick spray, then place on the grill, cut-side down. Grill the potatoes 5 inches from the heat, turning once, until tender, 45 minutes. Transfer the potatoes to a bowl; cover with foil to keep warm.
- 4. Sprinkle the zucchini with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; lightly spray the zucchini with nonstick spray. Put the pork and zucchini on the grill. Grill the pork until an instant-read thermometer inserted in the center of the pork chops registers 160°F for medium, about 4 minutes on each side. Grill the zucchini until tender, about 4 minutes on each side. Put the pork and zucchini on a platter. Drizzle the lemon juice over the zucchini. Serve with the potatoes. Yields 1 pork chop with 1?4 of zucchini and potatoes per serving.
- 5. Weight Watchers value = 7 points (1 pork chop and veggies)
GRILLED ROSEMARY PORK CHOPS WITH ESCAROLE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Combine the beans, celery, red onion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; set aside.
- Drizzle the cut sides of the escarole with 1 tablespoon olive oil and season with salt and pepper. Season both sides of the pork chops with salt, pepper and the chopped rosemary.
- Lightly oil the grill grates. Arrange the escarole and pork on the grill. Grill the escarole until charred in spots and wilted, 1 to 2 minutes per side. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a baking sheet.
- Divide the pork and escarole among plates and drizzle with any juices from the baking sheet. Toss the bean mixture with the remaining 2 tablespoons olive oil, season with salt and pepper and spoon over the escarole.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 114 milligrams, Sodium 578 milligrams, Carbohydrate 22 grams, Fiber 10 grams, Protein 42 grams, Sugar 2 grams
ROSEMARY AND GARLIC SIMMERED PORK CHOPS
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
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
GRILLED ROSEMARY PORK CHOPS
Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!
Provided by Steve B
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 3h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 272.8 calories, Carbohydrate 25.9 g, Cholesterol 65 mg, Fat 5.8 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 2 g, Sodium 3655.7 mg, Sugar 20.8 g
GRILLED ROSEMARY GARLIC PORK CHOPS
Make and share this Grilled Rosemary Garlic Pork Chops recipe from Food.com.
Provided by Marie
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
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.
ROSEMARY PORK CHOPS
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
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.
ROASTED ROSEMARY PORK CHOPS AND POTATOES
Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
- Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
- Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
- Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.
Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
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