Rosemary Fennel Crusted Pork Chops

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Rosemary Fennel Crusted Pork Chops

Rosemary Fennel Crusted Pork Chops
2 tbsp. fennel seeds
2 tbsp. fresh rosemary leaves
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 cloves garlic
2 Raley's boneless pork loin chops
1 tbsp. butter
3 tbsp. apple juice concentrate, thawed
1 tbsp. balsamic vinegar

Fast and easy, yet nice enough for company. Delicious over mashed yams.

Prep: 10 minutes, Cook: 20 minutes, Serves: 2

1. Grind fennel, rosemary, salt, pepper and garlic in a small food processor or coffee grinder until mixture is almost a powder. Press equal amounts onto pork chops.

2. Melt butter in a medium skillet over medium heat. Add pork chops and cook for about 3 minutes on each side or until golden brown. Tent with foil and cook for 10 minutes more or until pork reaches 145° internally.

3. Remove from skillet and keep warm. Add apple juice concentrate and balsamic vinegar to skillet. Cook over high heat for 1 minute; pour over pork. 

Nutritional Information:
231 calories, 16 g protein, 11 g total fat (5 g sat., 0 g trans), 17 g carbohydrate, 3 g fiber, 11 g sugar, 54 mg cholesterol, 331 mg sodium, 7 points


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