Rosemary Vermouth Pork Chops
"A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor."
photo by PanNan
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 pork loin chops (1/2 inch thick) or 4 blade-cut pork chops (1/2 inch thick)
- 2 medium shallots, finely diced
- 1⁄2 cup dry vermouth
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
- salt and pepper, to taste
directions
- Trim fat from edges of pork chops and reserve.
- In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
- Discard fat and brown pork chops on both sides.
- Season with salt and pepper.
- Add shallots, vermouth and rosemary if using the dried.
- Bring to a simmer over high heat.
- Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
- Skim any fat from juices and pour over pork chops to serve.
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Reviews
-
This is an easy recipe, and it's well written. I used fresh rosemary so I didn't sprinkle it on until the end. We found these pork chops needed more flavor. This was my first time to use vermouth. When it was first added and brought to boil, deglazing the pan, it smelled great, After covering the pork chops, the juices from the pork chops diluted the flavor, and you couldn't really taste it. The shallot flavor was very mild, too. Next time, I think I'll add a little olive oil to brown them, add the shallots, then cover the pork chops and simmer slowly before deglazing the pan with vermouth, to get a stronger flavor.
RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
