Pork Chops Onions and Rosemary
Pork chops onions and rosemary are easy to cook up quick and gluten free.
Skinny people are easier to kidnap. Stay safe, eat cake.
Put a skillet big enough to handle the pork chops on at medium high. Eyeball a couple of tablespoons of olive oil. Season one side of the chops with salt, pepper and garlic powder. Put them in the pan with the seasoned side down and season the up side. Cook 2-5 minutes a side depending on the thickness of the chops. Those in the pic are pretty thick, I was trying to impress our guests, so I had to cook them a little longer. When done remove them to a plate or shallow bowl that will catch the drippings.
While the pork chops are cooking slice up a medium sized onion and chop up the rosemary. When remove the chops from the pan toss in the veggies. Mix with a wooden spoon getting the bits left from the chops off the bottom of the pan and into the mix. Stir fry the veggies until the onions are just starting get brown.
Add the balsamic vinegar, wine and butter. Pinch of salt. Pinch of pepper. Get it simmering and put the chops and the drippings back in the pan. Turn the chops over coating them with the sauce. Cook until the liquid is reduced to the thickness you want turning the chops frequently.
Serve up your pork chops onions and rosemary! With the veggies du jour, some good red wine and some of Poppop’s easy home made bread.
And here is another easy and tasty pork chop recipe
And a Sauteed Pork Chop Recipe!!
and some oven baked parmesan pork chops
Pork Chops Sautéed Onions and Rosemary
Ingredients
- 4 pork chops
- 2 tbsp. extra virgin olive oil
- 2 tbsp. salt
- 2 tbsp. black pepper
- 1 tbsp. garlic powder
- 1 medium onion
- 2 tbsp. fresh rosemary chopped or 1 tbsp. dry
- 3 tbsp. balsamic vinegar
- 1/2 cup red wine
- 1 tbsp. butter
- 2 pinches dried parsley for garnish (optional)
Instructions
- Pork Chops with Sautéed Onions and Rosemary are easy, quick and gluten free. Put a pan big enough to handle the pork chops on at medium high. Season one side of the chops with salt, pepper and garlic powder. Put the chops in the pan with the seasoned side down and season the up side. Cook 2-5 minutes a side depending on the thickness of the chops. Those in the pic are pretty thick, I was trying to impress our guests, so I had to cook em a little longer. When done remove them to a plate or shallow bowl that will catch the drippings.
- While the pork chops are cooking slice up a medium sized onion and chop up the rosemary. When the chops vacate the pan toss in the veggies. Mix with a wooden spoon getting the bits left from the chops off the bottom of the pan and into the mix. Stir fry the veggies until the onions are just starting get brown.
- Add the balsamic vinegar, wine and butter. Pinch of salt. Pinch of pepper. Get it simmering and put the chops and the drippings back in the pan. Turn the chops over coating them with the sauce. Cook until the liquid is reduced to the thickness you want turning the chops frequently.
- Serve it up! With the veggies du jour, some good red wine and some of Poppop's easy home made bread.
