Rosemary Honey Pork Chop Recipe | Yummly
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Rosemary Honey Pork Chop

PORK
29Ingredients
25Hours
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Ingredients

US|METRIC
4 SERVINGS
  • 4 pork chops (12 oz. each)
  • 1 cup honey (for honey rosemary mixture)
  • 2 sprigs rosemary
  • 2 cups kale (cleaned, deveined)
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • 2 Granny Smith apples (peeled, cored, and diced)
  • 1 stick cinnamon
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1/2 cup sugar
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon mustard seeds
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon coriander
  • 1/2 teaspoon fresh ginger
  • 1/2 teaspoon lemon zest
  • 2 sweet potatoes
  • 1/4 cup heavy cream
  • 1 tablespoon honey (for potatoes)
  • 1 tablespoon maple syrup
  • 1/4 cup brown sugar
  • 1 cup wet jerk seasoning
  • 1/2 cup hot sauce (your local favorite)
  • 2 onions (peeled, cored, cut in rings, separated)
  • 2 tablespoons butter
  • 1 cup red wine
  • salt (to taste)
  • black pepper (to taste)
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    Directions

    1. Season pork chops with salt and pepper to taste. Sear each side on high-heat. Bake for 10-12 minutes at 400°F or until internal temperature reaches 145°F.
    2. Add rosemary and 1 cup honey to a saucepan. Heat over medium-high until it simmers, stirring occasionally. Let the honey mixture rest until cool and strain.
    3. Sauté shallot and garlic cloves over medium-high heat. Add kale and toss to your liking. Add salt and pepper as desired.
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