Wednesday, March 25, 2009

Rosemary Pork Chops

Serves: 4

4 pork chops
1/3 c. dry bread crumbs
2 T. flour
1/4 t. salt
1/2 t. rosemary, crushed
1/8 t. paprika
Pinch of onion powder

Combine dry ingredients in a small bowl; pour onto a large plate. Wet pork chops and coat them with rosemary mixture. Coat a large skillet generously with cooking spray. Cook pork chops over medium heat 6-7 minutes on each side or until juices run clear.

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Tips: These pork chops were easy to put together and quick to cook. I used bone-in chops but any type of pork chop can be used as long as they cook to an internal temperature of 160 degrees. I served them with mashed potatoes, Easy Chicken Gravy and a green salad. I also shared this recipe at Designs by Gollum's Foodie Friday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes


Melinda said...

I've never used rosemary with pork before - but it sounds delicious!

Mrs. P. said...

Oh, rosemary is a terrific paring with pork! Your recipe looks terrific :)


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