Fried pork chops with rosemary

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 60m
  • Ready In : 1:20 h

Pork chops seasoned with salt, rosemary, white wine, garlic, pepper and bay leaf, fried in olive oil, served with fried potatoes and sprinkled with rosemary.

Units: Metric (Units: US)


  • 4 pork chops (about 500 grams (17 1/2 pounds)
  • 1 bay leaf
  • Pepper (to taste)
  • 6 cloves of garlic
  • 1 sprig rosemary
  • 100 ml (1/2 cup) white wine
  • 150 ml (2/3 cup) olive oil
  • 1 tablespoon honey
  • 1 kg (2 1/4 pounds) potatoes
  • Salt (to taste)


    Step 1

    1. Season the pork chops with salt, bay leaf, pepper, honey, rosemary, chopped garlic and white wine. Leave to marinate about an hour.

    Step 2

    1. Wash the potatoes. In a pan with water seasoned with salt cook the unpeeled potatoes. When they are cooked, remove the peel and cut them into round slices.

    Step 3

    1. Heat a frying pan with olive oil. When hot enough, place the potatoes and fry them until they start to turn golden. When they are fried place them on a platter with absorbent paper; set aside.

    Step 4

    1. In another frying pan with a drizzle of olive oil, fry the chops with the marinade. Turn off the heat, sprinkle the chops with rosemary and serve with the potatoes.

Fried pork chops with rosemary

Nutrition facts per serving (4 servings)

Calories: 680

Total Fat: 39 g(60%)

Saturated Fat: 6 g(30%)

Cholesterol: 60 mg(20%)

Sodium: 500 mg(21%)

Total Carbohydrate: 48 g(16%)

Protein: 32 g

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