Lemon And Rosemary Pork Chops – a delicious recipe with lemon juice, rosemary, olive oil, pork chops, salt, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine 2 tbsp of the lemon juice, rosemary and 1 tbsp of the oil in a shallow dish. Add pork chops and turn to coat. Let stand 30 mins to marinate.
2
Rub sea salt into pork chops.
3
Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook 3-4 mins each side until browned and cooked through. Transfer to a plate. Cover with foil to keep warm.
4
Place tomatoes, cut side up, in skillet. Season to taste; drizzle with remaining 1 tbsp oil. Cook 1-2 mins, until slightly softened. Remove to a plate.
5
Add wine to pan; cook 1 min, stirring, until reduced by half. Stir in cream and remaining 2 tbsp lemon juice; season to taste.
6
Drizzle pork with sauce. Serve with tomatoes and wilted spinach or kale.
523
kcal
Calories
42
g
Fat
8
g
Carbs
29
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: 1/4 cup lemon juice, 1 tbsp chopped rosemary leaves, 3 tbsp olive oil, 4 None pork chops, and more.
Yes, Lemon And Rosemary Pork Chops 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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