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!
Pam Greer says
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!
HWC Magazine says
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
Donna says
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 ..
Healthy World Cuisine says
Dear Donna, I am so delighted that you enjoyed this recipe. Wishing you a very special day. Take Care
Monica says
Are you suppose to use shallots or mini onions? It says onions, but the reciepe is titled with shallots? Thanks
Healthy World Cuisine says
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.
mzrubyd says
Beautifully done and presented. I will be trying this one for sure.
Healthy World Cuisine says
Thank you so much! My boys really love this simple busy week night recipe.
kristen says
Ok so I am dumb when it comes to cooking...what kind of white wine???
Healthy World Cuisine says
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
andy1076 says
ooooooooh it looks sooooooo good!! :O thank you for the recipe! 🙂
Sallie says
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!
Healthy World Cuisine says
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
lisa says
looks great....wish it was in a printable format! It won't allow me to copy and paste to Word, or even "print select"?
Healthy World Cuisine says
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
Bernice says
Looks delicious!!
Sibella at bakingwithsibella.com says
Looks so yummy! I love all the close-up photos! They make you want to reach in and grab one. 🙂
Mary Frances says
Looks so tender and moist. And HA about the karaoke bars.
ashley says
Every time I make pork chops they come out dry. Need to try this!
GourmetGetaways (@GourmetGetaway) says
Oh wow!!
This looks so incredibly good!!! It is mouthwatering!
Well done, I bet you were the families favourite cook!
Raymund says
Look at all that flavour, very visible in that piece of nice meat. Yum!
Amy Tong says
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!