06
May
Rosemary Pork Chop Recipe. A tablespoon of. Combine rosemary brown sugar salt pepper and cumin in a small bowl. Put the pork chop in a bowl and add the oil a teaspoon of the chopped rosemary and the garlic. I like to use light olive oil for the sautéing in this dish because it stands up to the heat better than extra virgin olive oil.
Scatter around the pork chops and pour chicken broth over the chickpea mixture. Let spices penetrate meat for a few minutes before cooking. Then take half of each and add it to a small bowl with the dijon mustard and half the oil some salt and pepper. Rub mixture all over chops. Increase heat to medium-high and add chops to skillet directly on top of herbgarlic mixture. With the pork chops already out of the fridge chop all your fresh thyme and rosemary.
Half a teaspoon of each adds so much delicious flavor.
Combine first 4 ingredients. Season with salt and ground black pepper and toss well together. This recipe makes two bone-in pork chops 34-inch thick. Back to Grilled Rosemary Pork Chops recipe. Half a teaspoon of each adds so much delicious flavor. Instructions Preheat the oven to 375 degrees F.