These Rosemary Pork Chops are tender, juicy and are drizzled with an aromatic Shallot Wine Sauce. This easy weekday meal is low carb, gluten-free, made with just a handful of everyday ingredients. This fool proof boneless porkchop recipe can be on your dinner table in under 30 minutes.
It's such a low fuss, we actually made it during a typhoon (more on that later) and several times over again with fabulous results. This easy pork recipe is fool proof but fancy enough for a dinner party! Who knew the other white meat, "PORK", could be so tasty.
How Long to Cook Pork Chops?
Boneless Pork chops that are about 1.25 inches thick take about 25 minutes to cook. Some bone in pork chops may take a little longer, around 30 minutes.
However, it is not the time to cook that is important. The most important number is the internal temperature. According to the USDA, pork is considered safe to consume when the internal temperature is 145 degrees F (62 degrees C).
If you like your pork chops well done, then that would be an internal temperature of 160 degrees F.
✨The secret to juicy tender pork chops is to cook them just until 145 degrees F (62 degrees C) and rest for about 5-10 minutes before serving.
Ingredients
We made dinner using these gorgeous bone in tender thick cut pork chops from Australia, some fresh rosemary, shallots and a new spice mix called Kick'N Chicken Weber's seasoning.
Kick'N Chicken seasoning is essentially a mix of dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.
How to Make Boneless Rosemary Pork Chops
- Rubbed pork chops with olive oil, fresh chopped rosemary and spices.
- Sear the porkchops in a hot pan on both sides to seal in the juices - just until golden in color.
- Place pork chops in an ovenproof pan. Add ½ cup of wine and chopped shallots. Bake your pork chops uncovered for about 20-25 minutes or until the internal temperature of at least 145 degrees F.
- Remove your pork chops for the pan and let rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in).
- Place the pan you cooked the pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan.
- Season the shallow wine sauce salt and pepper. Turn off the burner and add a tablespoon of butter.
- Dinner is served!
Delicious Sides
You have about 25 minutes to prepare your sides whilst your pork chops are cooking in the oven. Some of our favorite sides are...
Herbs de Provence Baby Potatoes and Tomatoes
Curried Harvest Black Forbidden Rice
Spicy Rosemary Butternut Squash
How to Cook During a Typhoon!
So you might be asking, what does Healthy World Cuisine do while Super Typhoons are tormenting Asia? We cooked, of course! As long as you have gas for cooking and do not loose power you are in the clear.
While the rest of Hong Kong is enjoying their ramen noodles from a cardboard bowl with their disposable chopsticks, our family enjoyed a decadent meal of tender rosemary pork chops with a roasted shallot wine sauce. I also made a side of cumin spiced carrots, roasted potatoes and a delightful spring salad.
We usually do not boast about our dinners. However, we have to tell you this was one really happy accident that we have been duplicating for years!
Emergency Food Preparedness
Over the last several days, we have been performing a little bit of emergency preparedness.
We were born and raised in Michigan. The winters are very long and cold. If a big storm passes through, you might not have electricity and water for days and access to food and supplies are limited.
We always have a gas mixture reserved for the generator, flashlights, batteries, extra water and canned goods stored for an emergency. Storing extra blankets and food and water in your car is also highly advised.
Get Prepared Now!
In Japan, we added to the existing emergency list. An emergency back pack was available for each member of our family. You never know when that big earthquake may hit and you need to evacuate quickly.
As far as Hong Kong goes, we have also have emergency back packs ready to go. Extra water and extra non-perishable foods are usually always ready and on the shelves. Check out our post on the 17 pantry recipes for emergency preparedness for ideas on how to get food on the table for your family when the going gets tough.
No matter where you live in the world, National disasters happen. Don't wait until one happens to you. GET PREPARED NOW! Take action today. You can thank us later.
Tonnette has done a whole blog series on emergency preparedness. Don't wait until you have an emergency to start planning, then it is too late.
Easy Pork Recipes
Grilled Five Spice Pork Loin Chops
Bacon Wrapped Sausage Stuffed Pork Tenderloin
Turmeric Pork Skewers with Thai Basil Dipping Sauce
Thai Sweet Chili Pork Tenderloin
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Rosemary Herbed Pork Chops with Shallot Wine Sauce
Ingredients
- 24 oz pork chops tender thick cut (I used boneless pork chops )
- 2 tablespoon olive oil
- 1.5 tablespoon rosemary freshly chopped
- 2 teaspoon Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
- 3 Shallots peeled and roughly chopped
- 1 cup white wine
(½ for roasting and ½ for sauce) can substitute chicken broth if needed for dietary reasons - ½ cup water (or can use chicken broth)
- salt and pepper
to taste - 1 tablespoon butter (use lactose free margarine if dairy intolerant)
Instructions
- Pre-heatoven to 190 Celsius or 375 F.
- Rub pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
- Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.
- Place pork chops in an ovenproof pan. Add ½ cup of wine and chopped shallots. Bake your pork chops uncovered for about 20-25 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done. If you use bone in pork chops you may have to increase cooking time and this also depending on how thick your pork chops are. Use a thermometer, and check the internal temperature. ( I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork is safe at 145 degree F as long as you leave it rest for about 5 minutes after cooking.
- Remove your pork chops for the pan and let rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in). Instead, place the pan you cooked the pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan. Add water or if you prefer chicken broth to the pan. Chop up a few of the caramelized mini onions (shallots) and add to the wine sauce. Allow the wine sauce to reduce to about ½. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.
- Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!
mzrubyd says
Beautiful...I must try this one. Looks delicious!
Eha says
Oh, Bobbi, you did escape by a whisker tho'!! I had been out of action for quite awhile and got such a shock listening to our evening news. Spent the rest of the night on Hong Kong radar until it was obvious there was not going to be a direct hit and that Usagi had been downgraded! But landfall less than a 100 km away!! What with the Michigan winters and Japanese experiences you do have the knowledge as to how to prepare. Our main fears are bushfires [forest or wild fires]: early spring here, but over 50 burning in the state already. Also wind: we would have at least a couple of dozen electricity outages every summer, some lasting for days, so batteries, stored water and tinned food absolute necessities. The emergency bag for evacuation always packed! Love your dinner; hmm, have to look whether I would have all the ingredients for the weekend upon us 🙂 ! All the best . . .
Liz says
Sounds familiar...a pantry decimated by teenagers. Glad you stocked up just in time. Hope the typhoon season is not too bad for you this year. We had a rare summer with no tornado sirens going off at all. Hope the winter is drama free, too. Your chops sound amazing...I love pairing rosemary with pork...so yummy!
hotlyspiced says
I'm so sorry to hear about the typhoon. I remember being a child and wishing for natural disasters so the school could be closed! Isn't that dreadful! I love how simple this dish is yet so full of flavour. What a yummy meal xx
dianeskitchentable says
Well you surely do know how to ride out a typhoon! I just read that we could be in for some nasty weather this weekend so I guess I should get some nice thick chops 😉 These look super and very juicy.
I don't think our winters are quite as severe as Michigan (although these past 3 years have been brutal in Mass) but it is crazy how people hear about a storm coming & rush out to buy things like milk (umm - perishable?), bread, batteries & booze. The Farmer's Almanac is predicting a bad winter for us here & we've finally decided to get a generator which should be wired in about a week. Of course our hope is that by buying the generator we'll not need it.
So - did the boys get out of school? And after dinner did you go down to the karaoke bar?
Glad you made it through the storm safe & sound though.
sweetsimplestuff says
Happy to hear that you are OK! Thank you for the reminder about being prepared for emergencies. We use Kickin' Chicken ... great stuff ... will try it on pork chops now 😉
sweetsimplestuff says
I just wanted to let you know that I used this recipe a few nights ago ... it was a success. I left out the rosemary because I've been accused (in the past) of using too much, personally I love the stuff!
Healthy World Cuisine says
Hello Brenda, I am so glad this recipe worked for you. I love how juicy the porkchops are in this recipe and I hope your family enjoyed them too. Take Care, BAM
Jo says
Glad you and yours are okay!! Your pics of that dish are makin' my mouth water!! 😉
kitchenriffs says
Glad to hear you weathered Super Typhoon Usagi OK! I read about it and wondered how you were. Sounds like you've made an art out of preparing for emergencies! But you really have to - we used to live in Florida, and although we never lost power or water in a storm or hurricane in the decade we were there, it was always extremely possible. So we always stocked up on water and other supplies every year at the beginning of hurricane season. Anyway, great dish! I haven't had pork chops in ages, and you've reminded me I've been missing out. Really good stuff - thanks.
nancyc says
Those sound wonderful with the rosemary and sauce!
Tonette Joyce says
Thank you for the reference, Bobbi Ann! I aim to help. You look like you certainly have your act together. May you never need your emergency supplies!
BTW...I keep being called 'sweet'...my family would laugh at that!
Thanks for the compliment!
Best wishes,
Tonette
(one 'n' )
Robyn says
I'm with cquek, I just want to pick that up with my hands and start chomping! So moist and perfect looking, Bam.
I'm glad you're safe, Bobbi. Take good care.
thecompletebook says
The title alone had me oooing and salivating Bam - fantastic meal! Well done!
Sorry to hear about the weather and lives lost though.
Stay safe.
🙂 Mandy xo
Choc Chip Uru says
My thoughts go out to you my friend, I hope you keep safe from the winds and typhoon!
And keep eating delicious pork chops like this as well to make you feel even better 🙂
Cheers
CCU
jothetartqueen says
Those rosemary pork chops look really delicious!The flavours sound really awesome. I wouldn't think that it's so quick and easy to make.
I hope you and your family continue to stay safe in the midst of this typhoon. It's a good thing that you have food stocked up and have emergency bags packed.
cookinginsens says
Delicious.
KitchenMagic says
Just made this and it was very tasty!
Healthy World Cuisine says
Hello Kitchen Magic, I am so glad you like the recipe and stopped by to say hello. Wishing you a super day!