Herb encrusted boneless pork chop on a plate with shallots and cooked green beans in the background.

Rosemary Herbed Pork Chops with Shallot Wine Sauce

August 26, 2019

Rosemary Herbed Pork Chops with Shallot Wine Sauce recipe is juicy, tender and can be on your dinner table in less than 30 minutes. 

Herb encrusted boneless pork chop on a plate with shallots and cooked green beans and whole tray of pork chops in the background.

Rosemary Herbed Pork Chops with Shallot Wine Sauce / https://www.hwcmagazine.com
Rosemary Herbed Pork Chops with Shallot Wine Sauce / https://www.hwcmagazine.com

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!

Top down shot of three pork chops on a serving plate garnished with fresh rosemary.

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...

Autumn Kale Salad 

Herbs de Provence Baby Potatoes and Tomatoes

Curried Harvest Black Forbidden Rice

Spicy Rosemary Butternut Squash

Vegan Ginger Cumin Carrots

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)

Placing a tray of seared pork chops into a pan to go into the oven.

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.

Tray of boneless pork chops just out of the oven.

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.

Close up top down photo of a cooked pork chop in the shallot wine sauce.

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.

Herb encrusted boneless pork chop on a plate with shallots and cooked green beans and whole tray of pork chops in the background.

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.

The bite shot. Juicy slices of Rosemary Herbed Pork chops with shallot wine sauce.

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.

A delicious rich spoonful of shallot wine sauce.

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 colour. 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.

If you are in the looking for more delicious pork recipes, be sure to try our…

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

Cheese Stuffed Pork Chops

 

 

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Herb encrusted boneless pork chop on a plate with shallots and cooked green beans in the background.

Rosemary Herbed Pork Chops with Shallot Wine Sauce

By HWC Magazine  , , , , , , , , ,   

August 26, 2019

Rosemary Herbed Pork Chops with Shallot Wine Sauce are juicy, tender and are on your dinner table in less than 30 minutes. 

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 servings

Ingredients

pork chops - 4 tender thick cut (I used boneless pork chops )

olive oil - 2 tablespoons

rosemary - 1.5 tablespoons freshly chopped

Kick N Chicken Seasoning - 2 teaspoons (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)

Shallots - peeled and roughly chopped

white wine - 1 cup (1/2 for roasting and 1/2 for sauce) can substitute chicken broth if needed for dietary reasons

water - 1/2 cup (or can use chicken broth)

salt and pepper - to taste

butter - 1 tablespoon (use lactose free margarine if intolerant)

Directions

1Pre-heatoven to 190 Celsius or 375 F.

2Rub 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.)

3Heat 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.

4Place 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.

5Remove 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.

6Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!

7Chef's Notes: If you decide to use bone in pork chops they may take a little longer to cook. If you cannot have wine due to dietary reasons, you can exchange with chicken broth. Start checking on your pork chops at the 20 minute mark as the thickness of your pork chop determines how long they will need in the over to reach 145 degrees F or 160 degrees F if you like them well done. Leftovers store well in the refrigerator in a sealed container for up to 3 days and just reheated. Leftovers can also be frozen for up to 2 months in a freezer safe container with the shallot wine sauce.

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Nutrition Facts

Serving Size1 pork chop
Calories132
Sodium23 mg
Potassium131 mg
Protein4.8 grams
Cholesterol20mg
Sugar0.2 grams
Total Fat9.5 grams
Total Carbohydrates2.6 grams
Dietary Fiber0.1 grams

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