Rosemary Vermouth Pork Chops
Elevate your weeknight dinner game with these succulent Rosemary Vermouth Pork Chops, a dish that masterfully combines earthy aromatics and a luscious, tangy glaze. Featuring perfectly seared bone-in pork chops simmered in a fragrant sauce made with dry vermouth, fresh rosemary, garlic, and a hint of lemon, this recipe strikes the perfect balance between elegance and simplicity. The pan sauce, enriched with buttery notes and a splash of chicken stock, enhances every tender bite with rich, herbaceous flavor. Ready in just 35 minutes, these pork chops are perfect for a comforting family meal or an impressive dinner party centerpiece. Serve alongside roasted vegetables or creamy mashed potatoes for a complete, flavor-packed feast that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 sprigs fresh rosemary
- 0.5 cups dry vermouth
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.25 cups chicken stock
- 0.5 pieces lemon
- 1 teaspoons salt
- 1 teaspoons black pepper
Instructions
Season the pork chops on both sides with salt and black pepper and let them rest for about 10 minutes at room temperature.
Mince the garlic and strip the leaves off one rosemary sprig. Finely chop the rosemary leaves and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chops and sear for 3-4 minutes on each side or until golden brown. Transfer the chops to a plate and cover with foil.
Lower the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and chopped rosemary. Sauté for about 30 seconds, or until fragrant.
Deglaze the pan by adding the dry vermouth, using a wooden spoon to scrape up the browned bits at the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock and the juice of half a lemon, then return the pork chops to the skillet. Add the second sprig of rosemary to the pan as well.
Simmer the pork chops for 5-7 minutes, occasionally spooning the sauce over the meat. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Remove the pork chops from the skillet and let them rest on a serving plate for 5 minutes. Simmer the sauce for another 1-2 minutes to thicken slightly, if desired.
Pour the sauce over the pork chops and garnish with rosemary sprigs or a wedge of lemon. Serve immediately.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.1 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2646 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
