Rosemary Pork Chops from Oh Gussie! by Kimberly Schlapman
Home cooks and country music fans, get ready for Oh Gussie!, a down-home Southern cookbook by country music star Kimberly Schlapman. Kimberly is one of the founding members of the platinum-selling country music band Little Big Town and star of the popular cable cooking show Kimberly’s Simply Southern. Her new cookbook, Oh Gussie!, is filled with gorgeous color photos that capture the flavor and fun of her delicious food. Oh Gussie! honors Kimberly’s beloved Georgia mountain-home cooking and serves up helpings of her favorite foods from Nashville as well.
Today we’re sharing the Rosemary Pork Chops recipe from Oh Gussie!. These are perfect for a family dinner or party. Kimberly’s recipe is savory and delicious, with juicy pork chops marinated in flavorful spices. Find out more about Oh Gussie! before it’s on sale April 14 and pre-order your copy from your favorite retailer.
Rosemary Pork Chops
It’s funny how family sayings get picked up by friends. When I was around ten and my sister was about five, we were acting up at the dinner table. My daddy had worked a long hard day, and when he couldn’t take another minute of our shenanigans, he pushed his chair back, folded his dinner napkin, and left the table. Totally unaffected by his frustration, my innocent little sister immediately piped up: “Can I have Daddy’s pork chop?” I’ve often told friends that funny tale over the years. Now when I serve pork chops and someone wants seconds they’ll chime in, “Can I have Daddy’s pork chop?”
½ cup plus 2 tablespoons olive oil
⅓ cup red wine vinegar
4 rosemary sprigs, plus 1 tablespoon minced fresh rosemary
3 garlic cloves, smashed and roughly chopped
1 tablespoon packed light brown sugar
Four ½-inch-thick boneless pork chops
Salt and freshly ground black pepper
All-purpose flour, for dredging
1. Combine ½ cup of the olive oil, the vinegar, rosemary sprigs, garlic, and brown sugar in a large zip-top bag. Add the pork chops to the marinade and seal. Massage the chops in the bag to coat them well. Refrigerate for at least 2 hours to marinate.
2. Remove the pork chops from the marinade and pat them dry. (Discard the marinade.)
Let the pork chops come to room temperature for 15 minutes. Season with salt and pepper on both sides, then dredge them in flour.
3. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the pork and panfry until they’re cooked through, 4 to 6 minutes per side. Sprinkle the remaining rosemary on top of the chops at the very end for more flavor.
SOUTHERN SIMPLE: If you’re in a time or ingredient pinch, replace the rosemary and garlic in the marinade with 1 tablespoon of pesto.