Rosemaryvermouthporkchops Recipes

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°.

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.

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.

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.

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).

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.
• Coat with flour and shake off excess.
• Heat oil in heavy large skillet over medium-high heat.
• Add garlic and saute until it begins to color, about 2 minutes.
• Using slotted spoon, discard garlic.
• Add pork to skillet and saute until brown and cooked through, about 7 minutes per side.
• Using tongs, transfer pork to plate.
• Tent with foil to keep warm.
• Add chicken broth, white wine, whipping cream, vinegar and remaining 1/4 teaspoon rosemary to skillet.
• Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes.
• Season to taste with salt and pepper.
• Pour any collected pork juiced from plate into skillet.
• Spoon sauce over pork and serve.

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.

Steps:

• Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper. Coat with flour; shake off excess.
• Heat oil in heavy large skillet over medium-high heat. Add garlic; sauté until beginning to color, about 2 minutes. Using slotted spoon, discard garlic. Add pork to skillet and sauté until brown and cooked through, about 7 minutes per side. Using tongs, transfer pork to plate. Tent with foil to keep warm. Add chicken broth, white wine, cream, vinegar and remaining 1/4 teaspoon rosemary to skillet. Boil until sauce thickens enough to coat back of spoon, stirring often, about 10 minutes. Season to taste with salt and pepper. Pour any collected pork juices from plate into skillet. Spoon sauce over pork and serve.

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 hours. , Drain and discard marinade. Place the chops in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear.

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.

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.

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.

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.

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).

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.

Steps:

• Heat oven to 425°F.
• Mix coating mix and rosemary in shallow dish.
• Spread chops with mustard.
• Coat both sides of each chop with coating mixture.
• Bake in foil-lined pan 15 min. or until done (145°F). Let stand 3 min. before serving.