Best 11 Pork Chops With Rosemary Vinegar Sauce Recipes

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Indulge in a culinary journey with our curated collection of pork chop recipes, each offering a unique flavor profile that will tantalize your taste buds. Embark on a rosemary-infused adventure with our Rosemary Vinegar Sauce Pork Chops, where succulent pork chops are enveloped in a tangy and aromatic sauce, creating a delightful balance of flavors. For a taste of the Mediterranean, try our Greek-Style Pork Chops, where flavorful pork chops are marinated in a zesty blend of lemon, garlic, and oregano, then grilled to perfection.

If you prefer a classic comfort dish, our Pan-Fried Pork Chops with Apples and Onions will hit the spot. Tender pork chops are seared until golden brown and paired with a sweet and savory combination of apples, onions, and a touch of cinnamon. For a touch of smokiness, our Grilled Pork Chops with Chipotle BBQ Sauce will satisfy your cravings. These chops are grilled to perfection and slathered in a smoky and spicy chipotle BBQ sauce, creating a tantalizing blend of flavors.

Our collection also includes a recipe for Pork Chops with Mushroom Gravy, where tender pork chops are smothered in a rich and creamy mushroom gravy, providing a comforting and hearty meal. And for a taste of Asian fusion, our Honey Garlic Pork Chops offer a sweet and savory glaze that complements the juicy pork chops perfectly.

With our diverse selection of pork chop recipes, you'll find the perfect dish to satisfy your cravings, whether you're in the mood for a classic comfort meal, a taste of the Mediterranean, or an Asian-inspired feast.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CHOPS WITH VINEGAR



Pork Chops with Vinegar image

Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.

Provided by FATBOY31

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 45m

Yield 6

Number Of Ingredients 8

6 (6 ounce) boneless pork loin chops
3 tablespoons butter
¾ cup white wine vinegar
¼ cup water
salt and pepper, to taste
4 anchovy fillets, chopped
2 teaspoons softened butter
½ teaspoon all-purpose flour

Steps:

  • Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
  • Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 0.2 g, Cholesterol 84.5 mg, Fat 14.8 g, Protein 25.6 g, SaturatedFat 7.1 g, Sodium 574.3 mg

ROSEMARY-ANCHOVY PORK CHOPS



Rosemary-Anchovy Pork Chops image

Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

1/2 cup fresh rosemary leaves, finely chopped
6 garlic cloves, minced
14 to 16 anchovy fillets, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
Coarse salt and ground pepper
4 bone-in pork chops (1 inch thick; 2 pounds total)

Steps:

  • In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.
  • Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.

Nutrition Facts : Calories 485 g, Fat 34 g, Fiber 1 g, Protein 39 g, SaturatedFat 9 g

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE



Pork Chops with Rosemary-Vinegar Sauce image

This elegant dish is simple and delicious! The sauce is to die for! This recipe came from Bon Appetit.

Provided by Grace Lynn

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 large boneless pork chops (5 ounces each)
1 teaspoon fresh rosemary, minced
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic, sliced
1 cup canned low sodium chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry vinegar or 4 teaspoons red wine vinegar

Steps:

  • Sprinkle pork on both sides with 3/4 teaspoon rosemary, salt and pepper.
  • Coat with flour and shake off excess.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add garlic and saute until it begins to color, about 2 minutes.
  • Using slotted spoon, discard garlic.
  • Add pork to skillet and saute 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, whipping 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 juiced from plate into skillet.
  • Spoon sauce over pork and serve.

SAUTEED PORK CHOPS WITH VINEGAR AND ROSEMARY



Sauteed Pork Chops With Vinegar and Rosemary image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 7

2 loin pork chops 3/4- to 1-inch thick, trimmed of fat
Coarse salt and freshly ground pepper to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup balsamic vinegar
1/4 cup chicken stock
1 tablespoon fresh rosemary leaves

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.

Nutrition Facts : @context http, Calories 519, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 717 milligrams, Sugar 10 grams, TransFat 0 grams

SPICY PORK ROAST WITH ROSEMARY POTATOES



Spicy Pork Roast with Rosemary Potatoes image

Provided by Sunny Anderson

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon cumin seeds
1 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
1 tablespoon salt
1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
2 tablespoons vegetable oil
3 russet potatoes, cut into 1-inch pieces
2 sprigs rosemary, stripped
2 tablespoons vegetable oil
Salt
3/4 cup sugar
1/2 cup red wine vinegar
1 cup orange juice
1 tablespoon butter

Steps:

  • Preheat the oven to 400 degrees F.
  • To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.
  • Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.
  • In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.
  • Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.

ROSEMARY PORK CHOPS



Rosemary Pork Chops image

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

1/2 cup plus 2 tablespoons olive oil
1/3 cup red wine vinegar
4 Rosemary sprigs, plus 1 tablespoon minced fresh rosemary
1 tablespoon packed light brown sugar
Four 1/2-inch-thick boneless pork chops
Salt and freshly ground black pepper
All-purpose flour, for dredging

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 RED WINE VINEGAR PORK CHOPS



Rosemary and Red Wine Vinegar Pork Chops image

Make and share this Rosemary and Red Wine Vinegar Pork Chops recipe from Food.com.

Provided by MilkAndCookies

Categories     One Dish Meal

Time 25m

Yield 4 chops, 2 serving(s)

Number Of Ingredients 7

4 thinly sliced pork chops
1 quartered onion
1 tablespoon butter
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon rosemary

Steps:

  • Lightly season pork chops with a mixture of the salt, pepper and rosemary.
  • Melt butter in a pan and cook pork chops on both sides until brown and cooked through.
  • Remove from pan and let rest on wood block.
  • Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized.
  • Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.

Nutrition Facts : Calories 753.3, Fat 41.8, SaturatedFat 15.6, Cholesterol 289.9, Sodium 563.8, Carbohydrate 5.4, Fiber 1, Sugar 2.3, Protein 83.1

MUSTARD & ROSEMARY PORK CHOPS



Mustard & rosemary pork chops image

Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 15m

Number Of Ingredients 6

2 tbsp mild mustard (preferably German, but French is fine)
3 tbsp olive oil
1 fat garlic clove , thinly sliced
2 sprigs of rosemary , leaves stripped
1 tbsp sherry or balsamic vinegar
4 pork shoulder or spare rib chops, about 200g/8oz each

Steps:

  • Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
  • Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium

ROSEMARY PORK CHOPS



Rosemary Pork Chops image

"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups dry bread crumbs
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 to 1-1/2 teaspoons dried rosemary, crushed
1 teaspoon paprika
1/4 teaspoon onion powder
3 tablespoons canola oil
ADDITIONAL INGREDIENTS (for each batch of pork chops):
6 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
Canola oil

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°.

Nutrition Facts :

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

PORK CHOPS WITH ROSEMARY-VINEGAR SAUCE



Pork Chops with Rosemary-Vinegar Sauce image

Provided by Jackie Mote Carlile

Categories     Pork     Sauté     Dinner     Vinegar     Rosemary     Meat     Pork Chop     Winter     Bon Appétit     California     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 Servings

Number Of Ingredients 9

4 large boneless pork loin chops (about 5 ounces each)
1 teaspoon fresh rosemary, minced
2 tablespoons all purpose flour
2 tablespoons olive oil
2 garlic cloves, sliced
1 cup canned low-salt chicken broth
1/4 cup dry white wine
1/3 cup whipping cream
4 teaspoons raspberry vinegar or red wine vinegar

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.

Tips:

  • To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145°F (63°C).
  • If you don't have rosemary vinegar on hand, you can make your own by infusing vinegar with fresh rosemary sprigs. Simply combine equal parts vinegar and rosemary in a jar, seal the jar, and let it sit for at least 2 weeks.
  • You can use any type of cooking oil for this recipe, but olive oil or avocado oil are good choices because they have a high smoke point.
  • If you don't have a grill or griddle, you can cook the pork chops in a skillet over medium-high heat.
  • The pork chops can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pork chops with rosemary vinegar sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The rosemary vinegar sauce adds a bright and herbaceous flavor to the pork chops, and the chops are cooked to perfection in just a few minutes. This recipe is sure to become a family favorite.

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