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Nutrition Facts
Serving Size 1 (187g) Recipe makes 4 servings
Calories 260
Calories from Fat 179		(68%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 56mg		2%
Potassium 294mg		8%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 18.1g		36%
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Rosemary Vermouth Pork Chops

Recipe #102985 | 30 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Northwest Lynnie
Oct 30, 2004

A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor.

SERVES 4 (change servings and units)

Ingredients

4 pork loin chops or blade-cut pork chops (1/2 inch thick)
2 medium shallots, finely diced
1/2 cup dry vermouth
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
salt and pepper, to taste

Directions

1
Trim fat from edges of pork chops and reserve.
2
In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
3
Discard fat and brown pork chops on both sides.
4
Season with salt and pepper.
5
Add shallots, vermouth and rosemary if using the dried.
6
Bring to a simmer over high heat.
7
Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
8
Skim any fat from juices and pour over pork chops to serve.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork
Preparation > Time to Make > < 30 mins
Preparation > Simple
Occasion > Dinner Party
Dietary > Low in... > Low Sodium
Dietary > Low in... > Reduced Carbs > Very Low Carbs

Featured Reviews for This Recipe

From: PanNan

On Nov 10, 2004

This is an easy recipe, and it's well written. I used fresh rosemary so I didn't sprinkle it on until the end. We found these pork chops needed more flavor. This was my first time to use vermouth. When it was first added and brought to boil, deglazing the pan, it smelled great, After covering the pork chops, the juices from the pork chops diluted the flavor, and you couldn't really taste it. The shallot flavor was very mild, too. Next time, I think I'll add a little olive oil to brown them, add the shallots, then cover the pork chops and simmer slowly before deglazing the pan with vermouth, to get a stronger flavor.

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