Rosemary Braised Pork Chops

Submitted by: Chris Norman
Perfect for a little variety. The rub can also be switched with a Celery Sage style.

Serves: 4

Preparation time:
Cooking time:

Ingredients

Rub (Rosemary):
1 tbsp. chopped fresh rosemary OR 1 tsp. dried, crushed
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. pepper

2 butterflied pork chops OR 4 boneless pork loin chops, all visible fat removed
Olive oil spray
1/2 cup water

Rub (Celery-Sage):
1 tbsp. fresh chopped sage OR 1 tsp. dried rubbed OR crumbled sage
1/2 tsp. celery seed
1/2 tsp. onion powder
1/8 tsp. pepper

Method

In a small bowl, stir together the rub ingredients.

Cut pork chops in half (IF Butterflied). Sprinkle both sides with the rub.

Heat a large skillet over medium-high heat. Remove from the heat and spray it with the olive oil spray. Pit the skillet back on the heat and cook the pork chops for 2 minutes OR until browned. Turn the chops over and cook for 2 minutes.

Add the water. Reduce the heat to medium-low and cook for 10-15 minutes OR until the pork is no longer pink in the center.

Drain and serve.

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