Rosemary Pork Chops

Total Time:
1 hr 10 min
Prep:
35 min
Inactive:
10 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 teaspoons finely chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • Two 10-ounce bone-in rib pork chops (1 inch thick)
  • 2 tablespoons olive oil
  • Apricot Glaze, recipe follows
  • Apricot Glaze:
  • 1/2 cup apricot nectar
  • Juice of 1 lemon
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 350 degrees F.

Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.

Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Remove from the oven and brush with the glaze once more.

Apricot Glaze:

To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.


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