Rosemary Sherry Pork Chops Recipe - Allrecipes.com
Rosemary Sherry Pork Chops Recipe
  • READY IN 35 mins

Rosemary Sherry Pork Chops

Recipe by  

"An unbelievably easy and succulent main dish that can be made in one pan. You can substitute the sherry with port wine, if desired."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. In a small bowl, combine the flour, garlic powder, onion powder, parsley and salt and pepper to taste. Mix well and dredge each pork chop in the mixture, patting lightly to evenly coat each chop.
  2. Heat the oil in a large skillet over medium high heat. Saute the chops in the oil for 4 to 5 minutes per side, or until well browned. Then add the chicken broth, sherry and the rosemary to taste. Spread the sliced onion over the chops, reduce heat to low, cover and simmer for 10 minutes.
  3. Flip the chops, allowing the onion slices to drop down into the liquid. Re-cover, and simmer for 5 more minutes, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

The first words out of my husband's mouth when he took a bite were "Mmmmm! Wow!" I think that the earlier reviewers who found this recipe "bland" must have done something wrong because the chops were SO FULL OF FLAVOR!! I accidentally added a whole 1 cup of chicken broth, but I would recommend that everyone make this "mistake"--it made enough creamy sauce to serve on the side! Some other changes: I substituted marsala cooking wine for the sherry, added some dried crushed rosemary to the flour mixture, used dried minced onions instead of onion powder, and ommited the fresh onions (since I didn't have any)--the recipe still turned out wonderfully! I will DEFINITELY make this again. Thank you Stacey!! :-)

 
Most Helpful Critical Review
Aug 29, 2002

It was ok, but I thought it was bland, no spice to it! My husband is on Weight Watchers, so I reduced the oil to 3 tbs., but I think that's still too much. My husband said to not make it again!

 

99 Ratings

Mar 17, 2008

Husband and I loved this dish. I added crushed, dried rosemary, dill, and taragon to the flour mixture and it added wonderful flavor. As suggested by others, I added extra stock and sherry and made a delicious gravey. Served the pork with roast garlic mashed potatoes and a salad. We will definitely have this again.

 
Dec 10, 2005

Wonderful dish!! Thanks, the only thing I would do next time is add more rosemary! The chops where very moist and the coating was awesome. I am not a big pork chop lover, but these changed my mind. Thanks again!!!!

 
Dec 01, 2003

You're right, Stacey, incredibly good! I used dried rosemary, and doubled the sauce. I also removed the chops once they reached 160 degrees, boiled the sauce down some and then finished it with about 3 T. butter. Mmmmmm-mmmm! (The chops didn't take 25 min. to cook, more like 15 total.)

 
Oct 06, 2010

This came out great. I did make alot of changes to the recipe cause I didn't have some of the ingredients and add extras as some other reviewers suggested. I made it with whole wheat flour since I didn't have white flour. Also added about 1 cup more of the chicken broth only cause I wanted the chops more juicy and wanted to make extra gravy with the left over juices. I also used minced onion since I didn't have onion powder and added dried rosemary to the flour. Added 1t. of tarragon to flour. Also used about an extra T. of dry sherry and an extra T. of fresh rosemary to add to the chops. Served this chops with mashed potatoes and green beans using the extra juices of the chops to make a gravy. Tip always try to eat chops hot cause if you let them get cold they start to get dry.

 
Mar 09, 2006

These were very good and flavorful, a nice alternative to the standard porkchop-in-cream-of-mushroom-soup thing. Because others complained of this being bland, I made my chicken broth by boiling 1/2 cup water and then adding a whole chicken bouillan cube to it (since one cube is supposed to make one cup of broth--this way the broth was twice as flavorful). I then omitted the salt in the recipe. I also only used about half the oil (I just pour in enough to cover the bottom of my skillet, and 4 Tbsp was just way too much). Everyone enjoyed these, and I'll make them again.

 
Dec 20, 2005

Try reducing the oil to 2 tablespoons, adding a bit more if needed. Try tarragon instead of rosemary. Also, depending on your pork, simmer 1/2 to 1 hr. for really tender chops.

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 19.2 g
  • 29%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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