Best 9 Sauteed Pork Chops With Vinegar And Rosemary Recipes

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**Savory Sauteed Pork Chops with a Hint of Rosemary and Vinegar: A Culinary Symphony of Flavors**

Indulge in the delectable symphony of flavors with our sauteed pork chops, where tender pork meets a harmonious blend of tangy vinegar, aromatic rosemary, and a symphony of herbs and spices. This dish is a culinary masterpiece, combining the savory richness of pork with a vibrant medley of flavors that will tantalize your taste buds. With our carefully curated recipes, you can create this mouthwatering dish in the comfort of your own kitchen, exploring variations that cater to your unique preferences. From a classic sauteed pork chop with a simple vinegar and rosemary sauce to more adventurous options like a tangy mustard sauce or a sweet and savory honey-balsamic glaze, we've got you covered. Get ready to embark on a culinary journey that will transform your weeknight dinners into extraordinary feasts.

Here are our top 9 tried and tested 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

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



Sauteed Pork Chops image

Serve these simply prepared pork chops with our Apricot-Mustard Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 3

4 bone-in pork loin chops (6 to 8 ounces each)
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Season 4 bone-in pork loin chops with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook pork chops until browned and cooked through, 3 to 5 minutes per side.
  • Serve with Apricot-Mustard Sauce if desired.

Nutrition Facts : Calories 410 g, Fat 24 g, Protein 35 g

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

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.

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

CITRUS AND ROSEMARY GRILLED PORK



Citrus and Rosemary Grilled Pork image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 22

1/4 cup (a couple of glugs) dark molasses
3 tablespoons (3 splashes) balsamic vinegar
3 tablespoons (3 turns around the bowl in a slow stream) extra-virgin olive oil
3 sprigs fresh rosemary, leaves finely chopped to equal 2 tablespoons
1 navel orange, zested
4 (1-inch thick) boneless, center cut pork chops
Montreal Steak Seasoning
Coarse salt and pepper
Sun-dried Tomatoes and Potatoes, as an accompaniment, recipe follows
Orange and Oregano Salad, as an accompaniment, recipe follows
2 ounces (1 cup loosely packed) sun-dried tomatoes, coarsely chopped
1 1/2 pounds red skinned very small potatoes, quartered
3/4 pound broccoli, cut in to florets
A handful of parsley, chopped
2 tablespoons (2 turns around the pan) extra-virgin olive oil
Salt and pepper
3 large navel oranges
3 to 4 sprigs fresh oregano, leaves striped and chopped about 2 tablespoons
1/4 red onion, thinly sliced
A generous drizzle extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Combine first 5 ingredients in a bowl with whisk or fork.
  • Pat chops dry with paper towels and rub with seasoning. Turn chops in marinade and let stand 15 minutes.
  • Season chops with steak seasoning.
  • Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
  • Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
  • Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
  • During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
  • Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
  • Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
  • Yield: 4 servings Preparation time: 5 to 8 minutes

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.

SAUTéED PORK CHOPS



Sautéed Pork Chops image

Make and share this Sautéed Pork Chops recipe from Food.com.

Provided by threeovens

Categories     Pork

Time 30m

Yield 8 pork chops, 8 serving(s)

Number Of Ingredients 11

8 pork chops, 1/2 inch thick
salt & freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup onion, minced
6 tablespoons dry white wine
1 teaspoon dry white wine
2 tablespoons red wine vinegar
1 cup chicken broth
1 tablespoon tomato paste
1 teaspoon cornstarch
1 tablespoon Dijon mustard

Steps:

  • Season the pork chops with salt and pepper. Heat oil in a skillet over high heat. Cook chops until well browned, about 5 minutes. Turn chops and cook on the other side another 5 to 6 minutes. Remove to a warm serving platter.
  • Pour off most of the fat from the skillet. Add the onions and cook 3 minutes. Add 6 tablespoons of the wine and the vinegar. Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet. Add chicken broth and tomato sauce, stirring to blend. Cook 5 minutes. Combine cornstarch with 1 tsp wine. Stir into sauce. Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper. Heat sauce, but do not boil.
  • Serve.

Nutrition Facts : Calories 276.7, Fat 17.9, SaturatedFat 5.4, Cholesterol 75, Sodium 200.3, Carbohydrate 2.2, Fiber 0.3, Sugar 0.9, Protein 23.4

Tips:

  • To ensure tender and flavorful pork chops, choose chops that are at least 1 inch thick.
  • Pat the pork chops dry before searing to prevent splattering.
  • Use a heavy-bottomed skillet or griddle to prevent the pork chops from sticking.
  • Sear the pork chops over medium-high heat until they are browned on both sides.
  • Reduce the heat to medium-low and continue cooking the pork chops until they are cooked through, about 8-10 minutes per side.
  • Remove the pork chops from the skillet and let them rest for a few minutes before serving.

Conclusion:

Sautéed pork chops with vinegar and rosemary is a simple yet delicious dish that can be enjoyed for dinner or lunch. The pork chops are tender and juicy, and the vinegar and rosemary sauce adds a flavorful tang. This dish is also relatively quick and easy to make, making it a great option for busy weeknights. Serve the pork chops with roasted vegetables, mashed potatoes, or rice for a complete meal.

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