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