Best 12 Rosemary Vermouth Pork Chops Recipes

ROSEMARY PORK CHOPS

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°.

ROSEMARY PORK CHOPS

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.

ROSEMARY-GARLIC OVEN BAKED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Spray baking sheet with cooking spray. Combine coating mix, cheeses and seasonings in pie plate.
• Dip moistened chops, 1 at a time, in coating mixture, turning to evenly coat both sides of chops. Place on prepared baking sheet; lightly press coating mixture into chops to secure. Sprinkle with any remaining coating mixture.
• Bake 10 to 15 min. or until chops are done (145ºF). Remove chops from oven; let stand 3 min. before serving.

ROSEMARY AND GARLIC SIMMERED PORK CHOPS

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).

ROASTED ROSEMARY PORK CHOPS AND POTATOES

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.

ROSEMARY VERMOUTH PORK CHOPS

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.

ROSEMARY MARINATED PORK CHOPS

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.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
• Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
• Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
• Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
• Add mushrooms to skillet and cook over med-high heat until softened.
• Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
• Spoon sauce over pork chops and serve.

ROSEMARY- AND PARMESAN-CRUSTED PORK CHOPS

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).

ROSEMARY-DIJON PORK CHOPS

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.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY

Steps:

• Pat the chops dry with paper towels and season them with salt and pepper. Heat the butter and oil in a heavy skillet and brown the chops for three to four minutes on one side. Turn the chops and brown them lightly on the other side for three to four minutes.
• Add the vinegar, chicken stock and rosemary. Scrape up the cooking juices and cover the pan. Cook over moderate heat for about five minutes, or until the sauce is reduced to a glaze and the chops are done.
• Place the chops on heated plates and spoon the glaze over the top.

BRAISED PORK CHOPS WITH ONIONS AND 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.