Quick pork chops made with rosemary and sherry that can be on the table in about 20 minutes. So easy and delicious you won’t believe it.
Happy Wednesday! How’s your week going so far? Did the Monday holiday (for US readers) throw you off? I’m a huge creature of habit so disruptions to my schedule always leave me feeling adrift. Like, what is time even!? 😉
Oh well. That means we’re just that much closer to the weekend.
And hey, speaking of time, how it flies! Baking Mischief is six months old today! Not to get sappy or anything, but I want to thank everyone who has followed along, commented, emailed, pinned, tried recipes, EVERYTHING. You guys are the best and this has been one of the most fun experiences of my life!
Okay, enough feelings for today. On to the recipe!
Are you ready for your new favorite way to cook pork chops?
This recipe is the epitome of a perfect weeknight meal, so quick and easy, no-fail, healthy, and still tastes like something you slaved over.
Sometimes simplicity is beautiful (and delicious). This is just a few pork chops, whatever kind you like best, seared in butter, and then simmered in a combination of sherry, rosemary, and garlic until cooked through. That’s it.
20 minutes from start to finish and you have a main dish that looks and tastes like it took three times that.
And, guess what. This dish even makes it’s own side.
Steam or boil some broccoli/asparagus/green beans while your chops cook and then once you set the meat aside to rest, deglaze the pan with a bit more sherry and toss those veggies in there, let them soak up all that delicious rosemary and garlic sauce and boom, your healthy side dish is taken care of too.
Ingredients
- ▢ 4 small pork chops
- ▢ 1 tablespoon butter
- ▢ 1/2 cup sherry plus more for deglazing
- ▢ 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried, minced
- ▢ 2 garlic cloves minced or crushed
- ▢ 1/4 to 1/2 teaspoon salt
- ▢ 1/4 teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat. Once pan is very hot, melt butter. Sear pork chops, flipping once, about 1 to 2 minutes per side.
- Turn heat down to medium and add sherry, rosemary, garlic, salt, and pepper.
- Allow liquid to come to a simmer and cook, flipping once, until an instant-read thermometer inserted into the center of the pork chops reads at least 145°F (about 8-16 minutes depending on the thickness of the chops).
- Move chops to a plate to rest for at least five minutes.
- Deglaze pan by pouring a couple tablespoons of sherry over the hot surface and scraping off all of the blackened bits with a spatula. Simmer for 30 seconds or so until mixture is thickened and pour back over the chops or toss with steamed vegetables for a quick and easy side.
- Serve and enjoy!
Notes
Nutritional Information (for 6-ounce bone-in chops) Adapted From: AllRecipes.com
40+ of my favorite nerdy recipes inspired by books, television, and movies. Recipes for everything from ‘Game of Thrones’ and ‘The Walking Dead’ to ‘Star Wars’ and the Marvel Cinematic Universe!
May Nerd Month has come to a close. Whew, it has been a long, GIF-filled month of book, television, and film recipes.
Thank you, lovely readers, for indulging me and following along as I fangirled over and rambled on about so many things I love. I had such a blast putting these recipes and posts together and I hope you had a good time too!
My Nerd Month Recipes Were:
Person of Interest Strawberry Glazed Sencha Green Tea Doughnuts
Avengers Chicken Shawarma With Yogurt Sauce
Captain America Brooklyn Blackout Cupcakes
Wonderfalls Candy-Sweet Jello Shots with Triple Sec Whipped Cream
Pushing Daisies Kahlua Cream Cheese Cup Pies
Hannibal Lomo Saltado With Oven-baked Fries
American Gods Easy Beef Pasties
<img loading=“lazy” src=“https://bakingmischief.com/wp-content/uploads/2016/05/strawberry-mimosas-250x250.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Make brunch even better with a simple but beautiful strawberry upgrade to your classic mimosa recipe. Recipe includes nutritional information and “mocktail” instructions. From BakingMischief.com - 27”>
<img loading=“lazy” src=“https://i2.wp.com/bakingmischief.com/wp-content/uploads/2016/05/strawberry-mimosas-250x250.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Make brunch even better with a simple but beautiful strawberry upgrade to your classic mimosa recipe. Recipe includes nutritional information and “mocktail” instructions. From BakingMischief.com - 28”>
Happy Endings Strawberry Mimosas
Happy Endings Easy Oven-Baked Ribs
The IT Crowd No-recipe Homemade Mashed Potatoes
Bob’s Burgers Bacon Dutch Apple Baby For Two
Black Books Tinto De Verano Red Wine Popsicles
As I do at the end of every monthly series, I’m finishing out the month with even more recipes that fit the theme from some of my favorite fellow bloggers (with a couple of my own in there too), and oh my word, they are fantastic! I was a huge fan of some of these recipes before Baking Mischief even existed, so I’m so excited to get to share them here.
Recipes are divided into Book , Television , and Movies categories to reduce load time on the pages, so make sure to check them all out!
Television Recipes | Book Recipes
Movies
Deadpool Funfetti Cake Pops from The Flavor Bender
Captain America Slushy Cocktail from Giraffes Can Bake
Star Wars Rogue One Vegan Toffee Ice Cream from Nerdy Mamma
Gone With the Wind Chocolate Chess Pie from Gourmet Project
Star Wars Macarons from Goodie Godmother
Spirited Away Soot Sprite Cookie Pops from Fiction Kitchen
Alice in Wonderland Chai Latte Cupcakes from Bread Booze Bacon
Superman Kryptonite Candy from Bread Booze Bacon
Ratatouille Omelet from All Roads Lead to the Kitchen
Captain America Cheesecake Parfaits
Next Page (Television Recipes) »>
The Walking Dead, Sherlock, Doctor Who , and More!
Apple pie in sundae form! Tart Granny Smith apples cooked with brown sugar and cinnamon and dowsed in caramel sauce. Served over vanilla ice cream in a flaky homemade (easy!) buttermilk pie crust shell.
Weather check in time. How’s the weather in your part of the world? Here in sunny SoCal, it’s starting to get HOT. It’s hot and it’s the worst. We haven’t had our first 100° day yet, but I’m pretty sure it’s coming this weekend.
I know a lot of people love warm weather, but I am not one of them, and in my book there is only one good thing about summer: summer means ice cream weather.
And ice cream weather means ice cream sundaes! And oh what a sundae I have for you today, a Caramel Apple Pie Sundae!!
Do you like apple pie à la mode? You are going to love this.
It’s vanilla ice cream served in a homemade pie crust cup and topped with an apple cinnamon and caramel sauce.
You assemble these with the crusts straight out of the oven, with sauce warm, and it’s like taking a bite out of the best apple pie you’ve ever eaten, only perfect for summer.
This dessert looks a little fiddly, but it’s actually pretty simple. We are using my favorite buttermilk pie crust again, which you know I love because it is so great to work with and is made in the food processor, so it’s suuuuper easy.
You form the cups by cooking them over the bottom of a cupcake pan. And don’t worry, no delicate, crumbly cups here. They’re surprisingly sturdy!
And you have plenty of time to make the apples (and optionally, the caramel sauce) while the cups bake. The worst part about this dessert is that if you make your own caramel sauce , you have to cook the apples and caramel separately, so there are two pots to wash. Booo, I know, but it’s worth it. I promise!
By cooking them separately, the brown sugar and cinnamon with the apples don’t melt into the caramel sauce, so when everything is mixed together, you get these amazing swirls of cinnamon brown sugar that is just to die for. Trust me. You want to wash that extra pot.
Set your pie crust cups on a cute plate, add a scoop of ice cream, and positively drown them in your caramel apple sauce. Then take a bite and ascend to a higher plane of deliciousness.
I know it’s a little early to say, but this might just be my dessert of the summer.
Ingredients
Special Tools
- ▢ Non-stick muffin pan
Pie Crust Cups
- ▢ 1/2 batch My Favorite Buttermilk Pie Crust prepared and chilled
- ▢ Flour for dusting
- ▢ 1 egg beaten
Topping
- ▢ 1 large Granny Smith apple diced
- ▢ 1 tablespoon ( 12 g) brown sugar
- ▢ 1 tablespoon unsalted butter
- ▢ 1/4 teaspoon cinnamon
- ▢ 1 cup caramel sauce homemade or store-bought
- ▢ Vanilla ice cream
Instructions
Pie Crust Cups
- Preheat oven to 400°F.
- Allow chilled pie crust to sit at room temperature for 5 minutes to soften slightly.
- On a well-floured surface, roll out pie crust to 3/8-inch thick. Cut 5 4-inch rounds using a biscuit cutter or large cup, balling and re-rolling the dough once if necessary*. If your dough is becoming warm and your rounds stick to your cutting board, use a metal spatula to carefully dislodge them.
- Flip your muffin pan upside down and drape dough over alternating cups. Gently squeeze dough down so that it is loosely molded over the top of the cups (it doesn’t have to be perfect, just vaguely cup-shaped).
- Refrigerate for 15 minutes to firm up slightly. Brush with egg wash, being careful not to drip egg onto the pan as it can cause the cups to stick.
- Bake for 15 to 18 minutes, until golden. Remove from oven and allow to cool for 10 minutes before gently removing cups. If they have stuck to the egg wash, carefully use a spatula to loosen them first.
Topping
- While cups bake, in a small pot, over medium heat, combine apple pieces, brown sugar, butter, and cinnamon. Cook, stirring occasionally until apples reach your desired consistency, about 4 to 6 minutes. (If making your own caramel sauce, prepare it while apples soften.)
- Remove from heat and stir in warm caramel sauce.
Assemble
- Place pie cups on plates and fill with a scoop of vanilla ice cream each. Spoon caramel and apple sauce over the top and enjoy!
Notes
Nutritional Information
Quick Rosemary Pork Chops
Ingredients
- 4 small pork chops
- 1 tablespoon butter
- 1/2 cup sherry plus more for deglazing
- 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried, minced
- 2 garlic cloves minced or crushed
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat. Once pan is very hot, melt butter. Sear pork chops, flipping once, about 1 to 2 minutes per side.
- Turn heat down to medium and add sherry, rosemary, garlic, salt, and pepper.
- Allow liquid to come to a simmer and cook, flipping once, until an instant-read thermometer inserted into the center of the pork chops reads at least 145°F (about 8-16 minutes depending on the thickness of the chops).
- Move chops to a plate to rest for at least five minutes.
- Deglaze pan by pouring a couple tablespoons of sherry over the hot surface and scraping off all of the blackened bits with a spatula. Simmer for 30 seconds or so until mixture is thickened and pour back over the chops or toss with steamed vegetables for a quick and easy side.
- Serve and enjoy!
