ROSEMARY-ORANGE PORK CHOPS AND LEMON-BUTTER BROCCOLINI
Make and share this Rosemary-Orange Pork Chops and Lemon-Butter Broccolini recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pot over high heat, combine the zest and juice of the orange, brown sugar, chicken stock, rosemary, crushed red pepper flakes, salt and pepper.
- Bring the mixture to a boil, then lower the heat to a simmer and cook until reduced by half.
- Heat a large skillet over medium-high heat with the EVOO. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
- While the pork chops are cooking, trim the broccoliini ends. Place the stalks into a skillet and cover with water.
- Cover the skillet and bring to a boil. Add salt and reduce the heat. Simmer for 5-6 minutes, until tender and bright green.
- Drain broccolini and return to the skillet over medium heat. Add the butter, lemon zest, and lemon juice. Stir and toss until the butter melts, season with salt and pepper.
- Add the parsley to the reduced rosemary-orange glaze. Pour the glaze over the cooked pork chops.
- Toss to coat and transfer to a serving platter. Serve along with the broccolini and some crusty bread.
Nutrition Facts : Calories 226.3, Fat 16.3, SaturatedFat 6.6, Cholesterol 24.7, Sodium 168, Carbohydrate 19.6, Fiber 2, Sugar 11.4, Protein 2.3
GARLIC ROSEMARY PORK CHOPS UNDER 30 MINUTES
I found this in the Cooks Country magazine and fell in love with the recipes. This is a fantastic magazine for down home meals. Many are 30 minute meals and much of the ingredients are regulars in the pantry and freezer.
Provided by Chef1MOM-Connie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).
- Transfer to platter and cover with foil.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)
- Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.
PORK CHOPS WITH ORANGE ROSEMARY SAUCE
Panko crumbs seasoned with orange zest and fresh rosemary make a delicious coating for these skillet-cooked pork chops.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound chops to 1/4-inch thickness. Combine panko crumbs, rosemary and zest in shallow bowl. Mix mayo and mustard until blended; brush onto both sides of chops. Dip chops, 1 at a time, in panko mixture, turning to evenly coat both sides of each chop. Discard any remaining panko mixture.
- Melt 1 Tbsp. butter with 1 Tbsp. oil in large skillet on medium heat. Add 2 chops; cook 5 min. on each side or until done (145ºF). Remove from skillet; cover to keep warm. Repeat with remaining butter, oil and chops. Wipe skillet clean with paper towel.
- Cook dressing and orange juice in skillet on medium-high heat 5 min. or until slightly reduced, stirring occasionally. Spoon over chops.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
BARBECUED PORK CHOPS WITH ROSEMARY LEMON MARINADE
When it comes to cooking, I'm not "chicken" about experimenting-I discovered this mouthwatering marinade in a poultry cookbook and decided to try it with pork chops. My family's glad-it's become a favorite! Don't be bashful about basting a pork roast or ribs with the marinade, either...I did, and I discovered two more family-favorite taste treats.-Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk garlic, lemon juice, zest, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 4-5 minutes per side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 171 calories, Fat 10g fat, Cholesterol 99mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate, Fiber 17g protein.
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.
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ORANGE ROSEMARY PORK CHOP
Make and share this Orange Rosemary Pork Chop recipe from Food.com.
Provided by gailanng
Categories Pork
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season pork chops with rosemary, salt and pepper.
- Heat oil in large skillet over medium-high heat.
- Add chops and cook until browned and cooked through, about 5 minutres per side.
- Remove to a serving platter and cover to keep warm.
- Add onion and garlic to the pan; saute until soft.
- Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan.
- Boil until liquid is reduced by half, about 3 minutes.
- Pour over pork chops and serve over rice.
Nutrition Facts : Calories 744.8, Fat 39.6, SaturatedFat 11, Cholesterol 247.9, Sodium 594.5, Carbohydrate 11.2, Fiber 2.2, Sugar 7.4, Protein 81.6
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