Print Options

Back to Rosemary Pork Chops >

Include these items:

Select reviews >

Taste of Home Logo

Rosemary Pork Chops

 Rosemary Pork Chops
"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.
18 ServingsPrep/Total Time: 30 min.


  • 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


  • 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).
  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Rosemary Pork Chops (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.