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Rosemary Pork Chops Recipe

Rosemary Pork Chops Recipe

"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. YIELD:18 servings


  • 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


  • 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.

Reviews for Rosemary Pork Chops

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Reviewed Dec. 1, 2015

"This is one my new "go-to" pork recipes because it's so good, fairly quick in the oven and super easy to toss together. Yes, I bake it as well-375 for 40-45 minutes depending on thickness of chops. Have made gravy from the pan drippings and served with mashed potatoes-yum. Man-pleasing, meat & potatoes meal. Making for supper tonight with big pot of home made mac & cheese."

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!"

Reviewed Aug. 26, 2012

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

Reviewed Mar. 15, 2012

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

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."

Reviewed Aug. 9, 2010

"This was outstanding."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.