Rosemary pork chops with sauteed mushrooms
Rosemary pork chops with sautéed mushrooms features tender pork chops coated in seasoned flour, sautéed with earthy mushrooms and onions for a delightful meal. This dish beautifully marries the aromatic flavours of rosemary with the richness of sautéed mushrooms.
Cook time 45 min
Prep time 15 min
Ingredients:
1 tsp rosemary1 cup water
3 cups mushrooms
3 tbsp vegetable oil
1 onion
32 oz pork fillet
1/3 cup all-purpose white wheat flour
Rosemary pork chops with sautéed mushrooms is a delicious and aromatic dish that combines tender pork with the earthy flavor of mushrooms and the fragrant scent of rosemary. This recipe is perfect for a comforting meal that is both satisfying and relatively easy to prepare.
Instructions:
- Slice the mushrooms and dice the onion.
- Cut the pork fillet into equal-sized chops.
- Measure out the rosemary, water, vegetable oil, and flour.
- In a shallow dish, mix the flour with the dried rosemary.
- Dredge each pork chop in the seasoned flour, ensuring an even coating.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the pork chops to the skillet and cook until golden brown on each side, about 3-4 minutes per side.
- Remove the pork chops from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
- Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
- Return the pork chops to the skillet with the onions and mushrooms.
- Pour in the cup of water.
- Bring to a simmer, then reduce the heat to low.
- Cover the skillet and let the pork chops cook through, about 15-20 minutes. The internal temperature should reach at least 145°F (63°C).
- Once the pork chops are cooked through and tender, remove from heat.
- Serve the pork chops hot, topped with the sautéed mushrooms and onions.
Enjoy your delicious Rosemary Pork Chops with Sautéed Mushrooms!
By following these steps and tips, you will create a well-balanced dish of rosemary pork chops with sautéed mushrooms that is full of flavor and sure to impress. The combination of tender pork, savory mushrooms, and fragrant rosemary makes this recipe a wonderful choice for a delightful meal, perfect for any occasion.
Rosemary pork chops with sauteed mushrooms FAQ:
The pork chops are cooked for about 3-4 minutes per side until golden brown, followed by an additional 15-20 minutes of simmering after adding the onions and mushrooms.
Pork chops are safely cooked when they reach an internal temperature of at least 145°F (63°C). It's best to use a meat thermometer to check for doneness.
Yes, you can use fresh rosemary. Use about 1 tablespoon of fresh rosemary, as it's more potent than dried. Chop it finely for even distribution.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the skillet or microwave before serving.
You can substitute vegetable oil with olive oil or melted butter in the sautéing process for added flavor, as both work well with this recipe.
Cooking Tips:
- Choose fresh rosemary for the best flavor. If using dried rosemary, use it sparingly as its flavor is more concentrated.
- For a richer flavor, you can substitute water with chicken or vegetable stock.
- To ensure even cooking, make sure your pork fillet is at room temperature before you start cooking.
- Use a cast-iron skillet for cooking the pork chops; it retains heat well and gives a nice sear.
- Don't overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to achieve a nice browned exterior.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 50g
Carbohydrates 13g
Fiber 1.55g
Sugar 3.25g
Fat 16g
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