Braised Pork Chops With Onions and Rosemary

"This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done."
 
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photo by babyparentingguide photo by babyparentingguide
photo by babyparentingguide
Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°.
  • Dredge chops by shaking in a paper bag with flour, salt, and pepper.
  • Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
  • Remove from heat.
  • Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
  • Put chops back in pan and pan back on heat source and lay onion slices over chops.
  • Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
  • Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
  • Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

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Reviews

  1. Very bland. Smelled much better while it was cooking than it tasted. Not bad, just unremarkably bland.
     
  2. These turned out great. I'm always looking for ways to use all the rosemary I've got growing in the herb garden. I used white grape juice instead of the vermouth/wine since my little boy was eating with us... (the touch of sweetness there makes recipes calling for wine more appealing to kids) but when it's just the grown-ups eating I'm going to try the vermouth.
     
  3. Delicious! I was out of onion but tried this anyway. I loved it - but more importantly, my 3 kids loved it!
     
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Tweaks

  1. These turned out great. I'm always looking for ways to use all the rosemary I've got growing in the herb garden. I used white grape juice instead of the vermouth/wine since my little boy was eating with us... (the touch of sweetness there makes recipes calling for wine more appealing to kids) but when it's just the grown-ups eating I'm going to try the vermouth.
     

RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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