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

    Rosemary Herbed Pork Chops with Shallot Wine Sauce

    Published: Aug 26, 2019 · Modified: Feb 5, 2021 by HWC Magazine · 62 Comments

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

    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 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

    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

    Rosemary Herbed Pork Chops with Shallot Wine Sauce are juicy, tender and are on your dinner table in less than 30 minutes. 
    5 from 6 votes
    Print Pin Rate
    Course: Mains
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 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

    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

    1. Pam Greer says

      March 18, 2020 at 3:14 pm

      5 stars
      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!

      Reply
      • HWC Magazine says

        March 18, 2020 at 3:54 pm

        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

        Reply
    2. Donna says

      August 14, 2016 at 10:50 am

      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 ..

      Reply
      • Healthy World Cuisine says

        August 16, 2016 at 10:51 pm

        Dear Donna, I am so delighted that you enjoyed this recipe. Wishing you a very special day. Take Care

        Reply
    3. Monica says

      October 25, 2014 at 2:55 am

      Are you suppose to use shallots or mini onions? It says onions, but the reciepe is titled with shallots? Thanks

      Reply
      • Healthy World Cuisine says

        October 25, 2014 at 1:15 pm

        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.

        Reply
    4. mzrubyd says

      February 23, 2014 at 4:04 pm

      Beautifully done and presented. I will be trying this one for sure.

      Reply
      • Healthy World Cuisine says

        February 24, 2014 at 5:17 am

        Thank you so much! My boys really love this simple busy week night recipe.

        Reply
    5. kristen says

      February 20, 2014 at 9:39 pm

      Ok so I am dumb when it comes to cooking...what kind of white wine???

      Reply
      • Healthy World Cuisine says

        February 23, 2014 at 2:42 pm

        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

        Reply
    6. andy1076 says

      November 20, 2013 at 1:16 pm

      ooooooooh it looks sooooooo good!! :O thank you for the recipe! 🙂

      Reply
    7. Sallie says

      November 13, 2013 at 12:13 am

      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!

      Reply
      • Healthy World Cuisine says

        November 15, 2013 at 12:53 am

        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

        Reply
    8. lisa says

      November 07, 2013 at 11:17 pm

      looks great....wish it was in a printable format! It won't allow me to copy and paste to Word, or even "print select"?

      Reply
      • Healthy World Cuisine says

        November 09, 2013 at 1:48 am

        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

        Reply
    9. Bernice says

      November 03, 2013 at 4:15 pm

      Looks delicious!!

      Reply
    10. Sibella at bakingwithsibella.com says

      October 29, 2013 at 5:26 pm

      Looks so yummy! I love all the close-up photos! They make you want to reach in and grab one. 🙂

      Reply
    11. Mary Frances says

      October 01, 2013 at 6:57 pm

      Looks so tender and moist. And HA about the karaoke bars.

      Reply
    12. ashley says

      September 30, 2013 at 9:18 pm

      Every time I make pork chops they come out dry. Need to try this!

      Reply
    13. GourmetGetaways (@GourmetGetaway) says

      September 30, 2013 at 10:14 am

      Oh wow!!
      This looks so incredibly good!!! It is mouthwatering!
      Well done, I bet you were the families favourite cook!

      Reply
    14. Raymund says

      September 30, 2013 at 2:00 am

      Look at all that flavour, very visible in that piece of nice meat. Yum!

      Reply
    15. Amy Tong says

      September 30, 2013 at 12:03 am

      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!

      Reply
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