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.
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.
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.
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.
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...
Herbs de Provence Baby Potatoes and Tomatoes
Curried Harvest Black Forbidden Rice
Spicy Rosemary Butternut Squash
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!
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.
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.
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.
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
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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 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)
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!
staci meads says
This recipe looks like the one I have made for years. I see it was modified recently. Did the original one have pearl onions?
HWC Magazine says
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
Mimi Rippee says
Just beautiful! And I know what they look like when you cut them open!!!
HWC Magazine says
Thank you Mimi! This pork chop recipe has been a family favorite for years. Delicious with all that fresh garden rosemary. Take Care
Eha says
*laughter* Still make this seven years after my 'last' comment - still think and sound the same methinks 😉 !
HWC Magazine says
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.
Cindy says
Great recipe!
Ken says
Ordinarily not a big pork fan, but the charring on this looks delicious
HWC Magazine says
Thanks so much. We have a family member that it not big on pork either, but this recipe wins them over every time.