Best 5 Braised Pork Chops With Onions And Rosemary Recipes

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Braised pork chops with onions and rosemary is a classic dish that is easy to make and always a crowd-pleaser. The pork chops are browned in a skillet and then braised in a flavorful sauce made with onions, rosemary, and other herbs and spices. The result is a tender, juicy, and flavorful pork chop that is perfect for a weeknight dinner or a special occasion meal. This article will provide you with the best recipe to cook braised pork chops with onions and rosemary, ensuring that you have a delicious and satisfying meal that everyone will enjoy.

Here are our top 5 tried and tested recipes!

BRAISED PORK CHOPS



Braised Pork Chops image

Simple seasonings in this recipe let the wonderful natural flavor of braised pork chops really shine through. With homemade bread and a salad, this makes a delightful meal.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 pork chops (3/4 inch thick)
2 tablespoons vegetable oil
1 medium onion, sliced
3/4 cup sliced celery
1 garlic clove, minced
1 can (13-3/4 ounces) beef broth
1 teaspoon dried thyme
1 bay leaf

Steps:

  • In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 679mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

BRAISED PORK CHOPS WITH ONIONS AND ROSEMARY



Braised Pork Chops With Onions and Rosemary image

This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.

Provided by luvmybge

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork loin chops, cut 1 inch thick
3/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 medium onions, peeled and thinly sliced
3/4 cup dry white vermouth or 3/4 cup white wine (or broth)
3/4 cup water
2 sprigs fresh rosemary (4-inch) or 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 350°.
  • Dredge chops by shaking in a paper bag with flour, salt, and pepper.
  • Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
  • Remove from heat.
  • Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
  • Put chops back in pan and pan back on heat source and lay onion slices over chops.
  • Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
  • Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
  • Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

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

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY



Braised Pork Chops With Tomatoes, Anchovies and Rosemary image

This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

2 1 1/2-inch-thick bone-in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, more for seasoning pork
1/2 teaspoon freshly ground black pepper, more for seasoning pork
2 tablespoons extra virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
6 anchovy fillets
Polenta, noodles or rice, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
  • Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
  • Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
  • Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams

BRAISED PORK CHOPS WITH TOMATOES



Braised Pork Chops With Tomatoes image

Pork Chops braised with tomatoes, anchovies and rosemary. Don't worry, the anchovies will disintegrate and are only for flavoring the sauce.

Provided by threeovens

Categories     Pork

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork chops (2 bone-in pork loin chops about 1 1/2 inch thick)
3/4 teaspoon kosher salt, more for seasoning pork
1/2 teaspoon fresh ground black pepper, more for seasoning pork
2 tablespoons extra virgin olive oil
1 red onion, halved and thinly sliced
3 large fresh rosemary sprigs
2 garlic cloves, minced
2 lbs plum tomatoes, roughly chopped (preferably a mix of red and yellow)
6 anchovy fillets
polenta, egg noodles (optional) or rice, for serving (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Pat pork chops dry with paper towels and generously season with salt and pepper.
  • Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
  • Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
  • Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
  • Return pork chops to skillet and spoon sauce over chops.
  • Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes.
  • Serve over polenta, egg noodles, or rice.

Nutrition Facts : Calories 832.5, Fat 46.4, SaturatedFat 12.5, Cholesterol 244.9, Sodium 1307.1, Carbohydrate 24.2, Fiber 6.6, Sugar 14.3, Protein 78.8

Tips:

  • Choose thick-cut pork chops for best results.
  • Brown the pork chops well in a hot skillet before braising.
  • Use a good quality dry white wine for the braising liquid.
  • Add plenty of fresh rosemary to the braising liquid for flavor.
  • Simmer the pork chops until they are tender and fall-apart.
  • Serve the pork chops with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Braised pork chops with onions and rosemary is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and flavorful, and the onions and rosemary add a delicious savory flavor. This dish is sure to please everyone at the table.

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