Pork Chop And Rosemary Cream Bake Recipes

BAKED PORK CHOPS RECIPE WITH LEMON ROSEMARY CREAM SAUCE

Steps:

• Heat your oven to 400 degrees.
• In a small saucepan, combine the broth, lemon juice, rosemary, and garlic. Bring to a gentle simmer over medium heat.
• Stir in the cream and heat to a gentle simmer. Do not boil the cream sauce. Keep it on very low heat while you prepare the meat.
• Bring to a slow simmer and stir gently. Turn the burner off and let the mixture stay warm while the rest of the dish is prepared. It's not ready yet so don't worry.
• In an oven-safe frying pan or a cast-iron skillet, heat the olive oil over medium heat.
• In a small dish, combine the garlic powder, paprika, thyme, and rosemary.
• Prepare the pork by sprinkling the seasoning mixture over all sides of the pork. Spread it evenly with your hands.
• Place the pork chops in the hot frying pan and cook for 3 minutes or until the pork is very slightly browned.
• Turn the pork over in the pan and sprinkle with the lemon juice over the top of the pork.
• Turn off your burner and place the entire frying pan in the oven to bake at 400 degrees for 15 minutes or until the internal temperature of the pork reaches 145 degrees.
• Five minutes before the pork is done, finish the cream sauce. Bring the mixture to a very low simmer once again.
• While the sauce warms, mix the cornstarch with the cold water in a small cup. Stir until thoroughly combined.
• Now stir a few tablespoons of the cornstarch mixture into the saucepan with your cream sauce. This mixture will thicken your sauce and it could just take a very little bit so watch it closely not to add too much of the cornstarch so that you end up with gravy.
• Once the cornstarch mixture has been integrated and warmed, if you'd still like a thicker sauce you can add more of the cornstarch mixture a very little bit at a time until desired consistency.
• Remove the pork from the oven and serve hot with spoonfuls of the cream sauce over the top.

EASY BAKED PORK CHOPS WITH ROSEMARY

Steps:

• Preheat the oven to 375 degrees F.
• Mix the melted butter, rosemary, and garlic together in a small bowl and set aside.
• Season the pork chops on both sides with kosher salt and pepper.
• Place a large cast iron or oven-safe skillet over medium heat and add olive oil. When the oil is shimmering, add the pork chops. Cook for 4 minutes or until golden brown on the first side, flip over and cook for an additional 4 minutes.
• Use a pastry brush and brush the butter, garlic, rosemary mixture generously over the pork chops.
• Place the skillet in the oven and cook the pork chops for 10-12 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145 degrees F.
• Remove the chops from the oven, place on a plate or cutting board, and cover with aluminum foil or a plate. Let the pork chops rest for 3 minutes and then serve.

PORK CHOP AND ROSEMARY CREAM BAKE

Steps:

• Preheat oven to 350 degrees F.
• Brown the chops in a small amount of oil in a skillet, a few minutes on each side.
• In medium bowl, mix the soup, broth, sour cream, ginger, rosemary and half of the can of onions. Salt and pepper to taste.
• Pour this sauce into a 9" x 13" lightly greased baking dish.
• Place the browned chops on top of the sauce.
• Cover with foil and bake for 25 minutes.
• Uncover and top with the remaining onions.
• BAke an additional 5 minutes or until bubbly and onions start to sizzle a bit.
• Serve over hot buttered egg noodles.

GARLIC ROSEMARY PORK CHOPS

Steps:

• Preheat your oven to 375 degrees F.
• Season pork chops with salt and pepper on both sides.
• Stir together melted butter, rosemary and garlic in a small bowl. Set aside.
• Heat oil in a large oven-proof skillet* over medium high heat.
• Add pork chops and cook until golden, about 3 to 4 minutes on each side (use tongs to flip).
• Using an oven mitt, remove skillet from heat. Spoon or carefully pour butter mixture over pork chops as evenly as possible to coat.
• Using an oven mitt, carefully transfer skillet to preheated oven. Bake for 10 to 12 minutes, or until pork has an internal temperature of 145 degrees F (for medium) in the thickest part of the meat using an instant read thermometer.

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 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).

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°.

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE

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.