Braised Pork Chops With Onions And Rosemary – a delicious recipe with pork loin chops, flour, salt, pepper, butter, onions. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0.
2
Dredge chops by shaking in a paper bag with flour, salt, and pepper.
3
Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
4
Remove from heat.
5
Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
6
Put chops back in pan and pan back on heat source and lay onion slices over chops.
7
Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
8
Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
9
Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.
368
kcal
Calories
17
g
Fat
21
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 pork loin chops, cut 1 inch thick, 3/4 cup flour, 1 teaspoon salt, 1/8 teaspoon pepper, and more.
Yes, Braised Pork Chops With Onions And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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