Ramblings of an amateur enthusiast

A collection of recipes from all over the place jumbled together in one place

Monday, March 17, 2014

Rosemary Herbed Pork Chops in an Onion Cream Sauce with Parmesan Roasted Turnips

Rosemary Pork Chops in an Onion Cream Sauce


  • pork chops - 4 tender thick cut (I used bone-in pork chops and also a smaller boneless tender cut for myself)
  • olive oil- 2 tablespoons
  • rosemary - 1.5 tablespoons freshly chopped
  • Seasoning - 2 teaspoons of a mix of dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
  • mini pearl onions - 1 cup whole unpeeled 
  • white wine - 1 cup (1/2 for roasting and 1/2 for sauce) can substitute chicken broth if needed for dietary reasons 
  • water - 1/2 cup 
  • salt and pepper to taste
  • butter - 1 tablespoon


Step 1: Pre-heatoven to 190 Celsius or 375 F.
Step 2: Rub your pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
Step 3: Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.
Step 4: Place your pork chops in a ovenproof pan, add 1/2 cup of wine and unpeeled mini-onions. Bake your pork chops uncovered for about 25-30 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done, depending on how thick your pork chops are. (now I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork  is safe at this temperature as long as you leave it rest for about 5 minutes after cooking.
Step 5: Remove your pork chops for the pan and rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in) Instead place the pan you cooked your pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan.  Add water. Chop up a few of the caramelized mini onions and add to the wine sauce. Allow the wine sauce to reduce to about 1/2. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.
Step 6: Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!

Roasted Turnips with Parmesan


  • 2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup grated Parmesan (1/2 ounce)


  1. Step 1

    Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Arrange turnips in a single layer and roast until golden on both sides, 25 minutes, flipping halfway through- sprinkle with parmesan and bake 5 more minutes.
Adapted from www.marthastewart.com

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