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    Home » Mains » Pork, Ham, Bacon » Rosemary Pork Chops with Shallot Wine Sauce

    Rosemary Pork Chops with Shallot Wine Sauce

    Published: Aug 26, 2019 · Modified: May 14, 2024 by HWC Magazine · 68 Comments

    Jump to Recipe Print Recipe
    Rosemary Pork Chops with Shallot Wine Sauce / https://www.hwcmagazine.com
    Rosemary Herbed Pork Chops with Shallot Wine Sauce / https://www.hwcmagazine.com

    These Rosemary Pork Chops are tender, juicy and are drizzled with an aromatic Shallot Wine Sauce. This easy weekday meal is low carb, gluten-free, made with just a handful of everyday ingredients. This fool proof boneless porkchop recipe can be on your dinner table in under 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.

    It's such a low fuss, we actually made it during a typhoon (more on that later) and several times over again with fabulous results. This easy pork recipe is fool proof but fancy enough for a dinner party! Who knew the other white meat, "PORK", could be so tasty.

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

    How Long 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. According to the USDA, pork is considered safe to consume when the internal temperature is 145 degrees F (62 degrees C).

    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 (62 degrees C) and rest for about 5-10 minutes before serving.

    A delicious rich spoonful of shallot wine sauce.

    Ingredients

    We made dinner using 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.

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

    How to Make Boneless Rosemary Pork Chops

    • Rubbed pork chops with olive oil, fresh chopped rosemary and spices.
    • Sear the porkchops in a hot pan on both sides to seal in the juices - just until golden in color.
    • Place pork chops in an ovenproof pan. Add ½ 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.
    • 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).
    • 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. 
    • Season the shallow wine sauce salt and pepper. Turn off the burner and add a tablespoon of butter.
    • Dinner is served!

    Delicious Sides

    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!

    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.

    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 pork chops with a roasted shallot wine sauce. I also made a side of cumin spiced carrots, roasted 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 we have been duplicating for years!

    Tray of boneless pork chops just out of the oven.

    Emergency Food Preparedness

    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 food and 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.

    Get Prepared Now!

    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.  Check out our post on the 17 pantry recipes for emergency preparedness for ideas on how to get food on the table for your family when the going gets tough.

    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.

    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.

    Easy 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

    Cheese Stuffed Pork Chops

    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    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

    Rosemary Herbed Pork Chops with Shallot Wine Sauce are juicy, tender and are on your dinner table in less than 30 minutes. 
    5 from 8 votes
    Print Pin Rate
    Course: Mains
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 416kcal
    Author: HWC Magazine

    Ingredients

    • 24 oz pork chops tender thick cut (I used boneless pork chops )
    • 2 tablespoon olive oil
    • 1.5 tablespoon rosemary freshly chopped
    • 2 teaspoon 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
      (½ for roasting and ½ for sauce) can substitute chicken broth if needed for dietary reasons
    • ½ cup water (or can use chicken broth)
    • salt and pepper
      to taste
    • 1 tablespoon butter (use lactose free margarine if dairy intolerant)
    US Customary - Metric
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    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 ½ 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 ½. 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!

    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.

    Nutrition

    Serving: 1g | Calories: 416kcal | Carbohydrates: 5g | Protein: 37g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 114mg | Potassium: 740mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 8 votes (3 ratings without comment)

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      Recipe Rating




    1. staci meads says

      January 31, 2025 at 9:53 am

      5 stars
      This recipe looks like the one I have made for years. I see it was modified recently. Did the original one have pearl onions?

      Reply
      • HWC Magazine says

        January 31, 2025 at 11:40 am

        Hi Staci! Yes, we updated the Rosemary Pork Chop post to include some helpful recipe hints. The original recipe had pearl onions but sometimes it can be difficult to find them at the grocery store. You can use either shallots or pearl onions as they are both delicious in this recipe. Stay well and take care

        Reply
    2. Mimi Rippee says

      August 18, 2023 at 8:00 pm

      Just beautiful! And I know what they look like when you cut them open!!!

      Reply
      • HWC Magazine says

        August 20, 2023 at 3:14 am

        Thank you Mimi! This pork chop recipe has been a family favorite for years. Delicious with all that fresh garden rosemary. Take Care

        Reply
    3. Eha says

      February 08, 2023 at 1:54 am

      5 stars
      *laughter* Still make this seven years after my 'last' comment - still think and sound the same methinks 😉 !

      Reply
      • HWC Magazine says

        February 10, 2023 at 11:26 pm

        Awww so sweet! Thank you. Our Rosemary herbed pork chops are an oldie but goodie recipe that is a frequent flyer at our dinner table.

        Reply
    4. Cindy says

      September 21, 2021 at 9:20 pm

      5 stars
      Great recipe!

      Reply
    5. Ken says

      September 04, 2020 at 1:56 pm

      5 stars
      Ordinarily not a big pork fan, but the charring on this looks delicious

      Reply
      • HWC Magazine says

        September 06, 2020 at 1:30 am

        Thanks so much. We have a family member that it not big on pork either, but this recipe wins them over every time.

        Reply
    « Older Comments

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