One-Pan Pork Chops with Rosemary
by Chef Charlie Kirby
One-Pan Pork Chops with Rosemary and Shiitake Mushrooms
Short on time? Need a recipe for a meal that is delicious, easy to make, and super healthy? Check this out!
INGREDIENTS
• 1 tablespoon extra virgin olive oil
• 3/4 cup water
• 4 cloves garlic
• 1 sprig fresh rosemary (or 1 teaspoon dried)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram
• 2 pork chops, boneless
• 1/2 yellow onion
• 1 tomato
• 1 cup green peas
• 4 shiitake mushrooms
PREPARATION
1. Dice the garlic cloves. Heat pan on low and put olive oil, diced garlic cloves and water into it.
2. Put spices (black pepper, paprika, salt, thyme, marjoram) into a bowl or ramekin, and stir to combine them. Then pour half of the contents of the bowl into a skillet.
3. Cut the rosemary spring in half and put each half into the pan. Place each pork chop on top of the rosemary. Raise heat halfway on the stove to slowly bring the water to a boil. Once the water begins to boil, then lower the heat to a simmer, cover the pan with a lid and simmer for 12 minutes.
4. Now that the pork chops are simmering, dice the onion and tomatoes. Grab the green peas from the freezer. Cut the shiitake mushrooms into slices.
5. Flip the pork chops over. Put the onion, tomato, green peas and shiitake mushrooms into the pan. Raise the heat of the stove to full to bring the water in the pan to a boil again. Let it boil for 1 minute, then lower the heat to a simmer. After 3 minutes, sprinkle the remaining half of spice bowl contents onto the pork chops and vegetables, and stir the spices into the vegetables. Cover with a lid and simmer for an additional 9 minutes. So the simmering in step 5 will be for a total of 12 minutes.
Serves 1 to 2
Quick Notes
• Using a meat thermometer, make sure that the internal temperature of the pork reaches 145°F. This is the recommended minimum temperature recommended by the USDA for pork.
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