Rosemary Pork Chops Recipe
Rosemary Pork Chops Recipe photo by Taste of Home

Rosemary Pork Chops Recipe

Publisher Photo
"I'm glad my sister-in-law shared the recipe for this coating mix for pork," says Margaret Welder. "It comes in handy when unexpected guests drop by, and it's wonderful on chicken, too." The Madrid, Iowa reader usually bakes the tender chops, but it's even quicker to cook them on the stovetop.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

Ingredients

  • 1-1/2 cups dry bread crumbs
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 to 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 3 tablespoons canola oil
  • ADDITIONAL INGREDIENTS (for each batch of pork chops):
  • 6 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
  • Canola oil

Directions

  1. In a small bowl, combine the first six ingredients; stir in oil until crumbly. Store in a covered container in the refrigerator. Yield: 3 batches (2-1/4 cups total).
  2. To prepare pork chops: Place 3/4 cup coating mix in a resealable plastic bag. Place a small amount of water in a shallow bowl. Dip pork chops in water; place in the bag and shake to coat. In a large skillet, cook chops in oil over medium heat for 3 minutes on each side or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Rosemary Pork Chops in Quick Cooking July/August 2003, p22

This recipe pairs well with a light red wine.

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Reviews for Rosemary Pork Chops

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 26, 2012

This is by far one of the tastiest breading recipes. I made one-third of the recipe, using 1/8C. and 1T. of flour, 1/2T. parika, 1/4t. garlic powder instead of onion. It made enough for 5 boneless pork chops with some left over. Probably would have coated 6-7 boneless chops. I baked them in a baking dish coated with cooking spray for about 25 minutes at 325F. Chops turned out nice and juicy with fablous flavor. Much better than Shake-n-Bake!

MY REVIEW
Reviewed Aug. 26, 2012

Easy & so delicious. I bake these in the oven.

MY REVIEW
Reviewed Mar. 15, 2012

I found this a little too salty, but very flavorful.

MY REVIEW
Reviewed Mar. 14, 2011

Great! So nice to have on hand. I will use this for quick dinners in our RV too. Only one pan and very tasty. I store the mix in a small zip lock freezer bag in the fridge.

MY REVIEW
Reviewed Aug. 9, 2010

This was outstanding.

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