Rosemary Herbed Pork Chops with Shallot Wine Sauce recipe is juicy, tender and can be on your dinner table in less than 30 minutes.
Why you are going to love this recipe for Rosemary Herbed Pork Chops with Shallot Wine Sauce
You are just going to love this recipe for Rosemary Herbed Pork Chops with Shallot Wine Sauce because it is so aromatic. It has just a handful of ingredients and is one low fuss meal. Actually, it is so low fuss, we made it during a typhoon and have made it many times over again with fabulous results.
gluten-free
just a handful of ingredients
30 minute meal
low carb /keto friendly/diabetic friendly
aromatic
juicy
tender
mouthwatering
so easy you can even make it during a typhoon!
Who knew the white meat, “PORK”, could be so tasty. If you are looking for other tasty pork dishes be sure to check out our 22 Easy Dinner Party Pork Recipes.
How Long Do You Need to Cook Pork Chops?
Boneless Pork chops that are about 1 .25 inches thick take about 25 minutes to cook. Some bone in pork chops may take a little longer, around 30 minutes. However, it is not the time to cook that is important. The most important number is the internal temperature that USDA pork is considered safe and that is 145 degrees F. Get yourself a meat thermometer. If you like your pork chops well done, then that would be an internal temperature of 160 degrees F. The secret to juicy tender pork chops is to cook them just until 145 degrees F and let them rest covered for about 5-10 minutes before serving.
How to Make Pork Chops Tender and Juicy?
You can brine or marinate pork chops, if you desire. This does make them delicious. However, the number one thing you can do to make sure that your pork chops are tender and juicy is not to overcook them. Back in the day, your parents used to tell you must cook your pork until it resembles shoe leather and then a few minutes more just to make sure. However, this is not the case any more. The new USDA Pork regulations states that pork that reaches an internal temperature to 145 degrees F and is allowed to rest covered for 5-10 minutes is all that is needed for pork safety. This magic temperature helps to ensure that you are going to get the most tender and juicy pork chops ever.
What sides to serve with Rosemary Herbed Pork Chops with Shallot Wine Sauce?
You have about 25 minutes to prepare your sides whilst your pork chops are cooking in the oven. Some of our favorite sides are…
Herbs de Provence Baby Potatoes and Tomatoes
Curried Harvest Black Forbidden Rice
Spicy Rosemary Butternut Squash
How to Cook During a Typhoon!
Typhoon season in Hong Kong is from May to early November.
Do you remember Super Typhoon Mangkhut or Super Typhoon Usagi? They both left a path of destruction and this is a reminder to be prepared.
Many typhoons are pretty mild in Hong Kong, except for lots of fallen trees and a few broken windows. Many pray for a four-day holiday as the Hong Kong Observatory starts to raise her flag warnings. For school age children and workers, a T8 typhoon warning is like a snow day in Michigan. Public transport stops, schools close and many office buildings close. Did you know that during a typhoon most of karaoke bars remain open so that is the business men and women can practice for their big solo debut? (smiling)
So you might be asking, what does Healthy World Cuisine do while Super Typhoons are tormenting Asia? We cooked, of course! As long as you have gas for cooking and do not loose power you are in the clear. Most generally speaking, we never loose power in Hong Kong. Unlike in Michigan, where all you need is some incompetent construction worker to plow a bulldozer into a main generator and you can be without power for a week or more.
While the rest of Hong Kong is enjoying their ramen noodles from a cardboard bowl with their disposable chopsticks, our family enjoyed a decadent meal of tender rosemary herbed pork chops with a roasted shallot wine sauce, cumin spiced carrots, baked potatoes and a delightful spring salad. We usually do not boast about our dinners. However, we have to tell you this was one really happy accident that needs to happen again.
Over the last several days, we have been performing a little bit of emergency preparedness. We were born and raised in Michigan. The winters are very long and cold. If a big storm passes through, you might not have electricity and water for days and access to supplies are limited. We always have a gas mixture reserved for the generator, flashlights, batteries, extra water and canned goods stored for an emergency. Storing extra blankets and food and water in your car is also highly advised.
In Japan, we added to the existing emergency list. An emergency back pack was available for each member of our family. You never know when that big earthquake may hit and you need to evacuate quickly.
As far as Hong Kong goes, we have also have emergency back packs ready to go. Extra water and extra non-perishable foods are usually always ready and on the shelves. No matter where you live in the world, National disasters happen. Don’t wait until one happens to you. GET PREPARED NOW! Take action today. You can thank us later.
In the days leading up to a typhoon in Hong Kong, the shelves will be emptied as the public starts to panic. (We live in the world’s most densely populated city in the world. You just need to get there before the 8 million others decide to stock and reload as well.) We are not an expert regarding emergency preparedness, by any means. However, Tonnette has done a whole blog series on emergency preparedness. Don’t wait until you have an emergency to start planning, then it is too late.
Now let’s get back to this amazing Rosemary Herbed Pork Chops with Shallot Wine Sauce that you must try. It is not a prerequisite to make during a typhoon. However, you can make it any time you want to make a delicious dinner in less than 30 minutes. We found these gorgeous bone in tender thick cut pork chops from Australia, some fresh rosemary, shallots and a new spice mix called Kick’N Chicken Weber’s seasoning.
Kick’N Chicken seasoning is essentially a mix of dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.
Our boneless pork chops were thick cut maybe about 1.25 inches thick. We rubbed our pork chops with olive oil, fresh chopped rosemary and spices, seared them in a hot pan just until golden in color. Then, popped our Rosemary Herbed Pork Chops in the oven with the shallots and baked for about 30 minutes. The simple roasted shallot wine sauce is to die for. You have to love how quick and easy this meal comes together. If we can do it, you can do it. We are here for you if you have questions along the way.
Easy delicious pork recipes
Grilled Five Spice Pork Loin Chops
Bacon Wrapped Sausage Stuffed Pork Tenderloin
Turmeric Pork Skewers with Thai Basil Dipping Sauce
Thai Sweet Chili Pork Tenderloin
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Rosemary Herbed Pork Chops with Shallot Wine Sauce
Ingredients
- 24 oz pork chops tender thick cut (I used boneless pork chops )
- 2 tbsp olive oil
- 1.5 tbsp rosemary freshly chopped
- 2 tsp Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
- 3 Shallots peeled and roughly chopped
- 1 cup white wine
(1/2 for roasting and 1/2 for sauce) can substitute chicken broth if needed for dietary reasons - 1/2 cup water (or can use chicken broth)
- salt and pepper
to taste - 1 tbsp butter (use lactose free margarine if dairy intolerant)
Instructions
- Pre-heatoven to 190 Celsius or 375 F.
- Rub pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
- Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.
- Place pork chops in an ovenproof pan. Add 1/2 cup of wine and chopped shallots. Bake your pork chops uncovered for about 20-25 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done. If you use bone in pork chops you may have to increase cooking time and this also depending on how thick your pork chops are. Use a thermometer, and check the internal temperature. ( I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork is safe at 145 degree F as long as you leave it rest for about 5 minutes after cooking.
- Remove your pork chops for the pan and let rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in). Instead, place the pan you cooked the pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan. Add water or if you prefer chicken broth to the pan. Chop up a few of the caramelized mini onions (shallots) and add to the wine sauce. Allow the wine sauce to reduce to about 1/2. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.
- Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!
We don’t have to worry about typhoons here, but these rosemary pork chops are a favorite at our house!! So easy and so full of flavor!
Hiya Pam, so glad typhoons are not something that your family deals. However, most typhoons are tolerated well as the buildings are built for it in HK so all is well. We love this quick and easy recipe too. Take Care
This recipe will be forever my favorite. I just made it and it was delicious..The pork chops were tender I was able to cut through with my fork and that sauce..Yum ..
Dear Donna, I am so delighted that you enjoyed this recipe. Wishing you a very special day. Take Care
Making this for dinner tonight!!! Yum!!
Made this last night exactly as written but I peeled the onions. Absolutely delicious! My husband and son raved. The sauce was especially good.
Hello Carrie, I am so delighted you liked the recipe and very special thank you for stopping by to write a little note. Wishing you a super start to the 2015 year. Take Care
Are you suppose to use shallots or mini onions? It says onions, but the reciepe is titled with shallots? Thanks
Dear Monica, you can either use mini onions or shallots- whatever you prefer. I made this dish in the middle of a typhoon 8 so I was just lucky we had power but I just used what I had in the pantry and you can do the same.
Beautifully done and presented. I will be trying this one for sure.
Thank you so much! My boys really love this simple busy week night recipe.
Ok so I am dumb when it comes to cooking…what kind of white wine???
Hello Kristen, thanks for stopping by. I always say any white wine you happen to be drinking at the time would be fine such as a chardonnay or other dry white wine. You just want to avoid sweet white wines. You can also use cooking sherry. Take Care, BAM
ooooooooh it looks sooooooo good!! :O thank you for the recipe! 🙂
Yum!!! According to my Husband ” this is the best pork chop I’ve ever had”. I left out the rosemary though. I know, I know…..I had everything else in the house except rosemary and was to busy to run out. It still came out fabulous. So tender and the red pepper gave it a nice little kick. Thanks BAM!
Hello Sallie, thanks so much for stopping by. I am delighted to hear that your hubby enjoyed the pork chops too. It is nice to know they turned out good even without the rosemary. I will have to give your version a try next time. Take Care, BAM
looks great….wish it was in a printable format! It won’t allow me to copy and paste to Word, or even “print select”?
Hello Lisa, Thanks for stopping by and thanks for letting me know about the broken print functionality. I have sent you a microsoft word document with the recipe to your e-mail. Have a super day and happy cooking. BAM
Looks delicious!!
Looks so yummy! I love all the close-up photos! They make you want to reach in and grab one. 🙂
Looks so tender and moist. And HA about the karaoke bars.
Every time I make pork chops they come out dry. Need to try this!
Oh wow!!
This looks so incredibly good!!! It is mouthwatering!
Well done, I bet you were the families favourite cook!
Look at all that flavour, very visible in that piece of nice meat. Yum!
I remember those Typhoon days in HKG! 🙂 My brother and I even fly a homemade kite (made with plastic bag and tied up with a long string) up on the roof when it was a T3! ohahaha…..Good to know the typhoon Usagi didn’t make to many damages.
🙂 Your Rosemary Pork Chops look succulent and juicy! Oh…you’ve got me craving for some pork chops now. I love that you seared them in the pan for a nice crust and finished them off in the oven. Drooling!
This sounds absolutely amazing Bobbi! Rosemary, shallot and wine? Oh my! Sounds wonderful!
Bam, you could teach the boy scouts a thing or two about preparedness! You are a good person to have around in an emergency. I think that famous slogan will have to be amended to “Keep Calm and Cook Pork Chops” – they look very delicious.
My brother lives in Hong Kong and I’m surprised we haven’t heard from him, but hopefully he’s ok. I’m glad I read this, I’ll send him an email straight away. You are so calm sounding, I would be in a complete state if I lived through that. I’m in love with your recipe.. I just picked up some lamb chops and I think this would be great with those? What do you think? xx Glad you are well!!
So beautiful and inviting! I think rosemary and pork chops are the perfect combination, I wish I would make it more often.
I love thick porkchops! and this just looks very tasty.
Glad you and your family are safe. Scary I’m sure, but boy did you come up was an amazing meal! Looks delicious!!
Heard about the typhoon. Glad you’re safe. Living in Japan it’s normal to have an emergency kit and I also prepared for my family here too. Your pork chops look soo juicy! Love your herbed chops with shallot wine sauce!
Love those delicious close-up shots!
Very elegant BAM.
You are an amazing woman Bam, but I had not doubted that. My emergency preparedness kit definitely waxes and wanes. It’s not really a kit mind you, just a well stocked pantry and added supplies. BUT sometimes it runs low and you have just reminded me to re-stock it so THANK YOU! I do hold you guys in my thoughts and will hope for the best for those affected by the typhoon. These chops look totally sumptuous. Your family should be very happy to have a mom like you who can whip up a delicious meal during an emergency.
Thank you for your kind words on my blog…the empty room is doing just fine. I am holding up. Someday, when you are in the same position, you will realize your kiddo prepared you well for this moment when you need to let go. Teens tend to subconsciously break away before the “big day”. He was hardly around all summer…the back of his head was the most I saw of the boy and so now it honestly doesn’t seem that different. BUT he is very close by (one hour away by car) so I can go visit when I need to. Take care!
Thank you so much Geni! No worries I am sure your university student will be stopping over to see you with bags of laundry for you to do, especially if you are only one hour away. Take Care, BAM
This looks sooooooooo good! Thank you for sharing the recipe!
Drooling big time here!!! Stay safe my dear.
I am not sure which I would rather prepare for – a huge snow storm or a typhoon? I am glad you are all safe! This dish looks perfect for any time of the year 🙂
The herb crusting and white wine goes so well and will be so flavourful on these pork chops.
Looks amazing BAM! I love cooking during a storm :).
Beautiful…I must try this one. Looks delicious!
Oh, Bobbi, you did escape by a whisker tho’!! I had been out of action for quite awhile and got such a shock listening to our evening news. Spent the rest of the night on Hong Kong radar until it was obvious there was not going to be a direct hit and that Usagi had been downgraded! But landfall less than a 100 km away!! What with the Michigan winters and Japanese experiences you do have the knowledge as to how to prepare. Our main fears are bushfires [forest or wild fires]: early spring here, but over 50 burning in the state already. Also wind: we would have at least a couple of dozen electricity outages every summer, some lasting for days, so batteries, stored water and tinned food absolute necessities. The emergency bag for evacuation always packed! Love your dinner; hmm, have to look whether I would have all the ingredients for the weekend upon us 🙂 ! All the best . . .
Sounds familiar…a pantry decimated by teenagers. Glad you stocked up just in time. Hope the typhoon season is not too bad for you this year. We had a rare summer with no tornado sirens going off at all. Hope the winter is drama free, too. Your chops sound amazing…I love pairing rosemary with pork…so yummy!
I’m so sorry to hear about the typhoon. I remember being a child and wishing for natural disasters so the school could be closed! Isn’t that dreadful! I love how simple this dish is yet so full of flavour. What a yummy meal xx
Well you surely do know how to ride out a typhoon! I just read that we could be in for some nasty weather this weekend so I guess I should get some nice thick chops 😉 These look super and very juicy.
I don’t think our winters are quite as severe as Michigan (although these past 3 years have been brutal in Mass) but it is crazy how people hear about a storm coming & rush out to buy things like milk (umm – perishable?), bread, batteries & booze. The Farmer’s Almanac is predicting a bad winter for us here & we’ve finally decided to get a generator which should be wired in about a week. Of course our hope is that by buying the generator we’ll not need it.
So – did the boys get out of school? And after dinner did you go down to the karaoke bar?
Glad you made it through the storm safe & sound though.
Happy to hear that you are OK! Thank you for the reminder about being prepared for emergencies. We use Kickin’ Chicken … great stuff … will try it on pork chops now 😉
I just wanted to let you know that I used this recipe a few nights ago … it was a success. I left out the rosemary because I’ve been accused (in the past) of using too much, personally I love the stuff!
Hello Brenda, I am so glad this recipe worked for you. I love how juicy the porkchops are in this recipe and I hope your family enjoyed them too. Take Care, BAM
Glad you and yours are okay!! Your pics of that dish are makin’ my mouth water!! 😉
Glad to hear you weathered Super Typhoon Usagi OK! I read about it and wondered how you were. Sounds like you’ve made an art out of preparing for emergencies! But you really have to – we used to live in Florida, and although we never lost power or water in a storm or hurricane in the decade we were there, it was always extremely possible. So we always stocked up on water and other supplies every year at the beginning of hurricane season. Anyway, great dish! I haven’t had pork chops in ages, and you’ve reminded me I’ve been missing out. Really good stuff – thanks.
Those sound wonderful with the rosemary and sauce!
Thank you for the reference, Bobbi Ann! I aim to help. You look like you certainly have your act together. May you never need your emergency supplies!
BTW…I keep being called ‘sweet’…my family would laugh at that!
Thanks for the compliment!
Best wishes,
Tonette
(one ‘n’ )
I’m with cquek, I just want to pick that up with my hands and start chomping! So moist and perfect looking, Bam.
I’m glad you’re safe, Bobbi. Take good care.
The title alone had me oooing and salivating Bam – fantastic meal! Well done!
Sorry to hear about the weather and lives lost though.
Stay safe.
🙂 Mandy xo
I want to plant my face in that plate
My thoughts go out to you my friend, I hope you keep safe from the winds and typhoon!
And keep eating delicious pork chops like this as well to make you feel even better 🙂
Cheers
CCU
Those rosemary pork chops look really delicious!The flavours sound really awesome. I wouldn’t think that it’s so quick and easy to make.
I hope you and your family continue to stay safe in the midst of this typhoon. It’s a good thing that you have food stocked up and have emergency bags packed.
Delicious.
Just made this and it was very tasty!
Hello Kitchen Magic, I am so glad you like the recipe and stopped by to say hello. Wishing you a super day!