↞ recipe box start page
Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 teaspoons finely chopped fresh rosemary
4 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Four 10-ounce bone-in rib pork chops (1 inch thick)
4 tablespoons olive oil
Apricot Glaze, recipe follows
Preheat the oven to 350 degrees F.
Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Remove from the oven and brush with the glaze once more.
Apricot Glaze:
1 cup apricot nectar
Juice of 2 lemons
4 tablespoons honey
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.
Serves 4
view more member recipes
Rosemary Pork Chops
view my recipes
print
save
Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 teaspoons finely chopped fresh rosemary
4 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Four 10-ounce bone-in rib pork chops (1 inch thick)
4 tablespoons olive oil
Apricot Glaze, recipe follows
Preheat the oven to 350 degrees F.
Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.
Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Remove from the oven and brush with the glaze once more.
Apricot Glaze:
1 cup apricot nectar
Juice of 2 lemons
4 tablespoons honey
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Brined Rosemary Pork Chops
by sgre52160
For brine: 3 tbsp kosher salt 3 tbsp light brown sugar 2 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp freshly ground black pepper 3 whole branches fresh rosemary 4 bone-in
by sgre52160
For brine: 3 tbsp kosher salt 3 tbsp light brown sugar 2 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp freshly ground black pepper 3 whole branches fresh rosemary 4 bone-in
Pork - Chops - Garlic And Rosemary
by KitchenMagician
Makes 4 servings 4 bone-in pork chops*, 1 inch thick salt and pepper 1 T. vegetable oil 6 cloves garlic, sliced thin 1/2 c. chicken broth 1/2 c. white wine 1 sprig fresh rosemary 1/2 tsp. mi
by KitchenMagician
Makes 4 servings 4 bone-in pork chops*, 1 inch thick salt and pepper 1 T. vegetable oil 6 cloves garlic, sliced thin 1/2 c. chicken broth 1/2 c. white wine 1 sprig fresh rosemary 1/2 tsp. mi
Pork Chops With Lemon And Rosemary
by sgre52160
4 tsp minced garlic (about 8 cloves) 1 1/2 tsp finely shredded lemon peel 1 tsp dried rosemary, crushed 1/2 tsp salt and pepper 1/2 tsp dried sage, crushed 4 pork loin chops, cut 1 1/4 inches thi
by sgre52160
4 tsp minced garlic (about 8 cloves) 1 1/2 tsp finely shredded lemon peel 1 tsp dried rosemary, crushed 1/2 tsp salt and pepper 1/2 tsp dried sage, crushed 4 pork loin chops, cut 1 1/4 inches thi
Barbecue & Brined Rosemary Chops
by sgre52160
Brine 4 tbsp kosher or flaked salt 6 tbsp light brown sugar 3 cups hot water 8 oz Ginger beer 4 tbsp extra-virgin olive oil 3 tbsp balsamic vinegar 2 tsp freshly ground black pepper 3 tbsp o
by sgre52160
Brine 4 tbsp kosher or flaked salt 6 tbsp light brown sugar 3 cups hot water 8 oz Ginger beer 4 tbsp extra-virgin olive oil 3 tbsp balsamic vinegar 2 tsp freshly ground black pepper 3 tbsp o
view more member recipes
related CDKitchen recipes
Rosemary Pork Chops With A Shallot-Balsamic Sauce
BBQ Pork Chops
Dieters' Mexican Pork Chops
Pork Chops And Rice
Awesome Chops
7-Up Pork Chops
Pork Chops In Cream Of Mushroom Soup
Pork Chops in Beer Gravy (Schweinekotelett in Zweibelsosse)
Cranberry Glazed Pork Chops
Orange Baked Pork Chops