Sunday, December 2, 2007

Rosemary Molasses Pork Chops and Onions


These Rosemary Pork Chops are so good and easy to make. They are definitely a family favorite! I hope you'll try them.






Rosemary Pork chops and onions


Olive oil
3-4 Pork chops
1 onion sliced
Sea salt
black ground pepper
3-4 tablespoons molasses
Rosemary
1 tablespoon butter






Heat olive oil in a oven safe skillet. Salt and pepper the Pork chops. Sear on all sides.








Remove pork and set aside, add butter and onions to the skillet. As you can see I have one of my chops still in the skillet on it's side, that is because I wanted it to be crispy on that side, it was taking longer than the others.






Cook the onions.










Scrap off the bottom of your skillet, that's where a lot of the flavor is!







Return the meat to the skillet, top each chop with about a tablespoon of molasses. Sprinkle with rosemary. If you have fresh rosemary, toss the tough stems in after you have taken the leaves off and sprinkled them on.







Place in a 350 degree oven. It only took about 25 minutes for mine to reach 165 degrees on my thermometer.







All done! Let your meat rest for a bit and enjoy!









Rosemary Molasses Pork chops and onions


Olive oil
3-4 Pork chops
1 onion sliced
Sea salt
black ground pepper
3-4 tablespoons molasses
Rosemary
1 tablespoon butter


  1. Heat olive oil in a oven safe skillet. Salt and pepper the Pork chops. Sear on all sides.
  2. Remove pork and set aside, add butter and onions to the skillet. 
  3. Cook the onions, until tender.
  4. Scrap off the bottom of your skillet, that's where a lot of the flavor is!
  5. Return the meat to the skillet, top each chop with about a tablespoon of molasses. Sprinkle with rosemary. If you have fresh rosemary, toss the tough stems in after you have taken the leaves off and sprinkled them on.
  6. Place in a 350 degree oven. It only took about 25 minutes for mine to reach 165 degrees on my thermometer.


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