Best 4 Pan Seared Pork Chops With Rosemary And Pears Recipes

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Pan searing pork chops is a classic cooking technique that results in juicy, flavorful meat with a crispy exterior. With the addition of rosemary and pears, this dish takes on a whole new level of flavor. The rosemary adds a fragrant, earthy note, while the pears provide a sweet and slightly tart balance. This dish is perfect for a special occasion or a weeknight meal, and it's sure to impress your family and friends.

Let's cook with our recipes!

PAN-SEARED PORK CHOPS W/ ROSEMARY



Pan-Seared Pork Chops W/ Rosemary image

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

2 center-cut pork chops
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon olive oil
1/2 teaspoon fresh rosemary, chopped

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

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS



Pan-Seared Pork Chops with Rosemary and Pears image

Hearty pork chops and gravy take an elegant turn with the addition of luscious Bosc pears and fresh rosemary.

Categories     rosemary     pears     pork chop recipes     gravy     Pan-Seared

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/4 c. olive oil
1/4 c. red wine vinegar
3 sprig fresh rosemary
5 clove garlic
6 center-cut, bone-in pork chops
1 c. all-purpose flour
3 tbsp. all-purpose flour
salt
Freshly ground pepper
6 Bosc pears
1/2 c. chopped onions
3 3/4 c. low-sodium chicken broth

Steps:

  • In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary, and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours.
  • In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, 1 1/2 teaspoons salt, and 2 1/2 teaspoons pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside.
  • Pour fat from pan into a heatproof dish. Return 1 1/2 tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside.
  • Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add rosemary, onion, and remaining garlic and cook until onion is translucent, about 2 minutes. Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more.
  • Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1 1/2 cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side.

Nutrition Facts : Calories 673 calories

PORK CHOPS WITH PEARS AND ROSEMARY



Pork Chops With Pears and Rosemary image

Make and share this Pork Chops With Pears and Rosemary recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 21m

Yield 46 serving(s)

Number Of Ingredients 9

2 teaspoons butter
3 (5 ounce) pears, thinly sliced
1 teaspoon sugar
4 (1/4 lb) boneless pork chop (1/4 inch thick)
1/4 teaspoon pepper
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon dried rosemary

Steps:

  • In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
  • Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
  • Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
  • Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
  • Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
  • Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
  • Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.

Nutrition Facts : Calories 24.3, Fat 0.9, SaturatedFat 0.4, Cholesterol 7, Sodium 22.6, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 2.3

PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)



Pan Seared Rosemary Pork Chops (Sandra Lee) image

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

1 1/2 lbs boneless center cut pork chops (approx. four)
salt and pepper
1/2 cup italian-style breadcrumbs
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil

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

Tips:

  • To ensure the pork chops are evenly cooked, use a meat thermometer to check that the internal temperature reaches 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • For a crispy outer layer, pat the pork chops dry before searing them. This will help the skin crisp up and prevent it from steaming.
  • To prevent the pork chops from sticking to the pan, make sure the pan is hot enough before adding the chops. You should hear a sizzle when the chops hit the pan.
  • If you don't have a rosemary sprig, you can substitute it with 1 teaspoon of dried rosemary.
  • For a sweeter sauce, use ripe pears. If your pears are not ripe, you can sauté them in a little bit of butter and sugar before adding them to the sauce.
  • Serve the pork chops with roasted vegetables, mashed potatoes, or your favorite side dish.

Conclusion:

Pan-seared pork chops with rosemary and pears is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are juicy and flavorful, and the pears add a touch of sweetness and acidity. The rosemary adds a fragrant herb flavor that complements the pork and pears perfectly. This dish is sure to be a hit with your family and friends.

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