PAN FRIED PORK CHOPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
ROSEMARY PORK CHOPS
Steps:
- Preheat broiler.
- Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.
- Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.
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
ROSEMARY PORK CHOPS
"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
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 :
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 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.
PAN-SEARED PORK CHOPS W/ ROSEMARY
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
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
ROSEMARY PORK CHOPS WITH BALSAMIC PAN GRAVY AND BROCCOLI WITH CRISPY SOPPRESSATA
Steps:
- Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO, once around the pan. Add the soppressata strips, spreading them evenly in the skillet, and cook, stirring frequently, until they are crispy, about 4 to 5 minutes.
- While the soppressata is getting crispy, start the pork chops. Preheat a second skillet over medium-high heat with 2 tablespoons of the EVOO. Season the pork chops with salt, pepper, and the rosemary. Add the chops and cook for 5 minutes on each side.
- Back to the soppressata: remove the crispy soppressata to a paper-towel-lined plate and reserve. Return the skillet to the heat with 1 tablespoon of the EVOO. Add the broccoli florets and the bite-size stem pieces, season them with pepper and just a little salt, spread the broccoli out evenly in the skillet, and try not to stir it for about 2 minutes in order for it to take on a little color. Once it is lightly colored, stir and add half of the garlic and half of the chopped onions. Continue to cook for about 2 minutes, then add 1/2 cup of the chicken stock. Turn the heat down to medium, and continue to cook until the broccoli is nice and tender, about 5 minutes. If the skillet gets dry before the broccoli is tender, add another splash of either the chicken stock or water.
- Once the pork chops have done their time in the skillet, transfer to a platter and loosely cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the remaining garlic and onions. Season with a little salt and pepper. Sauté the onions for 3 to 4 minutes, until they are nice and tender, stirring frequently. Add the balsamic vinegar; cook for about 30 seconds, then add the remaining 1 cup of chicken stock. Bring it up to a bubble and continue to cook for about 2 minutes, or until there is only about 1/2 cup of liquid left in the skillet. Turn the heat off and add the butter and chopped parsley, stirring and shaking the pan until the butter has completely melted.
- Distribute the broccoli among 4 serving plates and top each serving with a little of the crispy soppressata. Arrange a pork chop on each plate and drizzle it with the balsamic pan gravy. Serve with a big hunk of crunchy bread.
ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS
One of the first meals I made for my boyfriend and now he can't get enough! Pairs great with some grilled asparagus!
Provided by megplay2
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking tray with cooking spray.
- Put flour in a bowl. Beat egg in a second bowl. Mix bread crumbs, Parmesan, rosemary, paprika, salt, and pepper in a third bowl.
- Lightly salt pork chops. Coat both sides in flour, then in egg, then in bread crumb mixture. Place on the prepared baking tray.
- Bake in the preheated oven until no longer pink in the center, about 20 minutes, turning after 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 599.3 calories, Carbohydrate 64.4 g, Cholesterol 132.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.9 g, Sodium 541.9 mg, Sugar 3.6 g
ROSEMARY PORK CHOPS
Make and share this Rosemary Pork Chops recipe from Food.com.
Provided by Suzanne Stewart
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- in bowl combine first 6 indgredients.
- stir in oil until crumbly.
- seperate into 3 equal containers at this point.
- To prepare pork chops.
- Place mixture into resealable plastic bag.
- Place small amount of water in a bowl.
- Dip pork chops into the water.
- Place them in bag and shake to coat.
- Place in 9X13 baking dish and bake at 425 degrees for 25 mins.
- May also be cooked on stove top in skillet w/oil for 4 mins on each side.
Nutrition Facts : Calories 462.3, Fat 28.3, SaturatedFat 8.7, Cholesterol 68.8, Sodium 835.4, Carbohydrate 27.7, Fiber 1.7, Sugar 1.8, Protein 22.7
SAGE AND ROSEMARY PORK CHOPS
These are nicely seasoned and cooked on a contact grill or they could be done on an outside. I serve these with potatoes, veggies and fresh baked bread.
Provided by PaulaG
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat contact grill for 5 minutes.
- Wash chops and pat dry.
- In a small container, thoroughly mix the seasonings together.
- Drizzle half the oil over the chops, sprinkle with half the seasoning mix.
- Turn chops over and repeat with oil and remaining seasoning mix.
- Place on heated grill and cook until meat thermometer inserted in center reads 160 degrees.
- Serve immediately.
PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)
Make and share this Pan Seared Rosemary Pork Chops (Sandra Lee) recipe from Food.com.
Provided by MinnasMom
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 421.7, Fat 18, SaturatedFat 4.8, Cholesterol 129.4, Sodium 517.9, Carbohydrate 9.8, Fiber 0.7, Sugar 0.8, Protein 51.9
PAN-FRIED PORK CHOPS
Tender cuts of meat-chicken breasts, steaks, and chops, for example-are prime candidates for pan-frying, and when properly cooked have a mouthwateringly crisp, browned exterior and a tender, juicy interior. Pan-frying makes dinner a breeze; there is practically no preparation involved and the meat is cooked quickly and sent straight to the table. The fundamentals for achieving good results are a heavy pan, high heat, and a fairly thin piece of meat. Why does a heavy pan matter? Have you ever cooked something in a thin pan and had it burn, with the burn exactly the same shape as the electrical element below? This shows how a thin pan transmits heat directly from the burner to what is cooking instead of diffusing the heat across the pan's surface. A heavy pan can distribute heat-and a lot of it-from the burner to the bottom of the pan. This is key in pan-frying and sautéing, because the pan needs to be quite hot to sear and caramelize or brown, but not burn, the surface of what is being cooked. If I could have only one pan, it would be a cast-iron skillet. The heavy iron heats evenly, making it a wonderful vehicle for browning and frying. An added bonus is that a seasoned cast-iron pan is virtually nonstick. The next-best thing after a cast-iron skillet is a stainless-steel-lined heavy aluminum or aluminum-core frying pan. The aluminum is an excellent heat conductor, while the stainless steel offers a good nonreactive surface to cook on. Besides being heavy, the pan should have low sides so the meat won't steam as it cooks. Because pan-frying requires high heat, the meat you choose should be fairly thin. Chops should be 1/2 to 3/4 inch thick and steaks 1 inch thick or less. Over high heat, thicker cuts will get crusty and dry on the outside before the inside is done. (A good method for cooking thicker chops and steaks is to brown them, by cooking them briefly on both sides at high heat, and pop them, skillet and all, into a 375°F oven to finish cooking. Alternatively, after browning, finish cooking over lowered heat, with the pan covered.) For even cooking, the thickness should be uniform. Chicken breasts can be lightly pounded at the thicker end to even them out so they will cook consistently. It is wise to have all your ingredients ready to go before you start cooking: the oil should be handy, the meat should be seasoned, and, if you are going to make a pan sauce, those ingredients should be on hand as well. Heat the pan first: a hot pan in combination with oil will sear the meat and keep it from sticking. Otherwise, the meat will sweat and its leaking juices will cause the meat to adhere to the bottom of the pan. Once the pan is hot, add a little bit of oil, or oil and butter (butter alone burns too quickly at high temperatures). Add the oil after the pan has heated so that it does not start to smoke and burn before you are ready to start cooking. For pan-frying only a little oil is needed, just enough to generously coat the bottom of the pan. After a few seconds, when the oil is shimmering, put the meat in the pan. The meat should fit in the pan in a single layer with a little space between each piece. If the pieces are crowded or overlapping, the liquid they release will keep the meat from browning; if there are large areas of the pan left exposed, the oil in these areas will burn and smoke. If necessary, fry in batches or in two pans simultaneously. Cook the meat on one side until it is nicely browned. Peek underneath after 2 or 3 minutes to monitor the browning; lower the heat if it is browning too quickly, or, if nothing is happening, turn it up. To brown the other side, turn the meat with tongs or a long, sharp-tined fork. In general, most cuts of meat need to cook for 4 to 5 minutes on each side. Chicken breasts can cook for a longer time on the skin side, 8 minutes or so, leaving the tender meaty side to cook only a few minutes. I am an advocate for leaving the skin on...
Yield 4 servings
Number Of Ingredients 3
Steps:
- Season: 4 pork chops, 1/2 inch thick with Salt and fresh-ground black pepper.
- Heat a heavy frying pan over medium-high heat. Pour in: Olive oil to coat the pan.
- Add the pork chops and cook until brown on one side, about 5 minutes. Turn them over and cook until done, turning again if necessary for even cooking. Let the chops rest for 4 minutes before serving, to tenderize them.
- Garnish with chopped parsley, garlic, or lemon zest. (Chopped together this mixture is called gremolata; see page 231.)
- Serve with sage butter, chile butter, fennel butter, rosemary butter, or another herb butter (see page 48).
- Press herb leaves onto the chops before frying them. Sage, rosemary, marjoram, or savory are good choices.
- Make a quick pan sauce with 1/2 cup stock or water, cooked down by half, and 2 teaspoons Dijon mustard and 1 tablespoon butter whisked in. Taste for salt and stir in any resting juices before serving.
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