Jo Mama’s Rosemary Pork Chops

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 6-8
  • About This Recipe

    “This recipe evolved from one I found in a cookbook years ago. Use fresh rosemary if possible. Either way, the aroma will fill your home and make your family anxious to eat! One of my most requested recipes.”

    Ingredients

  • 2lbspork chops( I use boneless loin chops)
  • 2tablespoonsolive oil
  • 1largeonion, chopped
  • 2cupssliced carrots
  • 3cupscubed potatoes
  • 1/2 cupdiced celery
  • 2 (10 1/2 ounce) canscream of celery soup or 2 (10 1/2 ounce) cans cream of mushroom soup
  • 4cupswater
  • 1sprigfresh rosemary( or 1-2 teaspoons dried)
  • 1beef bouillon cube
  • salt and pepper
  • Directions

  • Heat oil in large frying pan with lid or dutch oven.
  • Brown pork chops until nearly done, turning as required.
  • Remove to a plate and set aside.
  • Add onions to pan and brown until softened, about 5 minutes.
  • Add carrots, potatoes, celery, cream of celery soup, water and bouillon cube to pan.
  • Return pork chops to the pan and stir to blend in soup mixture.
  • Push rosemary sprig under the liquid.
  • Bring to a boil; reduce heat and simmer until vegetables are done, about 20 minutes.
  • Remove stem from rosemary stem before serving (the leaves will have softened and become integrated in sauce).
  • Reviews

  • “Everything about this recipe was perfect! It was a snap to make and the time stated was right on. The flavors blended with no 1 thing overpowering another. Other than throwing the celery in to cook with the onion, I made as written. I used a healthy sized sprig of fresh rosemary and you’re right, the aroma had my stomach rumbling. 😉 Served with just some freshly baked bread to sop up all that lovely pan sauce, my meal was complete. This is a rare gem that will become a regular at my house!Thanks for sharing!”

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