Braciola di Maiale con Rosmarino {Rosemary Pork Chops}


Braciola di Maiale con Rosmarino pronounced Bra-chi-o-la d my-all-ay cone Rose-Mar-ine-o. See, that’s so not tough! And, well you know that I think everything sounds so much better in Italian! It’s simply Pork Chops w/Rosemary.

This is a fabulous meal that you can get to the table reasonably quick. I have made this both with bone in pork chops & without (depending on what’s in the store when I’m shopping). So cook times will naturally depend on that plus the thickness of your chops. If you’re chops are a little thicker, you might need to add a little more oil to the pan & more wine when de-glazing & making your sauce, so just eyeball that.


Rosemary is such an amazing herb. I wanted the flavors to be a little more subtle so I just left the sprigs intact to flavor the liquid/meat as it cooked. Don’t forget to remove it before plating. It’s not going to be pretty by the end, just sayin’…

Be sure to pat your chops really well, if it’s wet it’s not going to brown well. You want that layer of browness/flavor on the meat. We’re building flavors here after all. It’s your foundation of the meal if you will, without a good foundation, well you see where I’m going here. So brown well & turn as little as possible.


I like to serve this with some roasted broccoli, or a Risotto would be F-A-B (you know I have several of those here to choose from *wink wink)


What you’ll need:
4-6 Pork Chops (enough for your family)
Flour – enough for dredging
4 tbsp Unsalted Butter
2 tbsp Extra Virgin Olive Oil
3 sprigs of Fresh Rosemary – plus additional to garnish
1 cup of dry white wine
10-12 pearl onions

What to do:
Place enough flour into a small bowl to coat all of your pork chops. Pat your pork chops dry & season well w/salt & pepper on both sides. Dredge the pork chops on both sides in the bowl of  flour & set aside.

In a large saute pan, heat 2 tbsp butter & olive oil over medium-high heat. When hot/melted add the pork chops & brown on both sides. Cook time will depend on the thickness of your pork chops (& whether or not it’s bone in).

Add the sprigs of Rosemary. When pork chops are about nearly cooked, add the cup of wine & allow to reduce & form a sauce. WHILE your pork chops are browning, add remainder of butter to a small saute pan & place over medium heat. When butter is melted add the pearl onions & saute for approx 5-8 minutes or until cooked. Gently shaking pan to keep onions from browning too much on one side. When done, add the onions into the pork chop pan and stir through so that they are covered in sauce. Remove cooked Rosemary Sprigs.

Place pork chops onto a serving plate and pour sauce over. Garnish with reserved Rosemary sprig.

Buon Appetito!

If you liked this you might like:

Rosa’s Pork Chops, Napa Valley Stuffed Pork Tenderloin

Come on & show some share lovin’ You know you want to Stumble this (& every other post here tee hee) .. So go on the buttons are right below! Mwah!


  1. 1

    oh lord Paula, I’m salivating right now… I just want a bite!!!!! so delicious….

    • 1.1

      Thanks Tasha! It’s quite tasty. Love the way the Rosemary infuses the sauce!

  2. 2

    Ooh yummy. I really love pork – it’s so juicy and tender and tasty – but my husband can’t stand it and so we rarely have it at home. I tend to order it when I’m out at a restaurant. This looks delicious.

    • 2.1

      Thanks Trish! I hope you’ll get a chance to try it! It’s so easy peasy and & yes def juicy & tender!

  3. 3

    They look juicy and delicious! I love pork so much.

  4. 4

    Wow, lovely dish. It’s so full of juiciness.

  5. 5

    Oh, you are making me so hungry! This dish looks awesome! What beautiful pictures. NJV

    • 5.1

      Thanks a bunch Kate. Glad I could make you hungry (that’s a super compliment ; )

  6. 6

    Fabulous photos, they are just perfect to illustrate this rustic dish!!!

  7. 7

    Wow this looks simple to make, and delicious to eat. Is it possible to cook it in less butter do you think? Or is essential?

    • 7.1

      Ciao Chelsey! You could def try it with less butter. I used 2 tbsp of butter to cook the pork & another 2 tbsp in a separate pan to saute the onions. Let me know how it turns out!

  8. 8

    bell alimento ,indeed!a realy delight!

  9. 9

    buonissima!!! facile, veloce e gustosa! ciao!

    • 9.1

      Ehila’ Federica! Grazie! Hai ragione, e’ proprio facile, velocissima & pieno di gusta! Baci e’ buon weekend!

  10. 10

    Yum! Bookmarking! Dinner next week! Oh yeah! 🙂

  11. 11

    Just stopping by to say “Hello”…. Your blog is beautiful.

    • 11.1

      Well hello to you Ann! Thank you bunches. That’s so sweet! Have a fab weekend.

  12. 12
    John Dawson /

    Paula – Not to be critical, but your ingredients mention flour, but you never reference it in the preparation.

    Just FYI,

    • 12.1

      Oh thank you John for bringing that to my attention! I’ve fixed it : )

  13. 13

    those look so yummy! I have a huge rosemary bush (wanna be tree) and some chops that I should be cooking soon. Looks like this just may be on the menu for this coming week

    • 13.1

      Hi Danielle! We must have the same Rosemary bush/tree LOL mine is seriously outta control, but it is one of my go to herbs so I guess that’s okay it’s so big : ) Hope you love the chops !

  14. 14

    Paula! These look absolutely delish!! Love the flavours!

    • 14.1

      Thanks Diana! They’re so quick & easy & definitely flavorful! Baci

  15. 15

    Yum… Your pork chops look delicious. I love rosemary, too – what a perfect flavor combo.

  16. 16

    Looks luscious. I love the rosemary-pork combination. a perfect pairing

    • 16.1

      Thanks Linda! I love that flavor pairing as well! Perfectly luscious ; )

  17. 17

    OMG…does this look fabulous! Gorgeous picture!!

  18. 18

    This looks realllly good! I’ve been wanting to do pork chops sometime soon, I may have to try this one.

    • 18.1

      Thanks a bunch Katie! I hope you do give it a go! They’re easy peasy & oh so dee-lish!

  19. 19

    I’m on it!! This recipe looks so yum!! I already follow you on Twitter, I see!! Thanks for the great recipe! -Chris Ann

  20. 20
    Louise /

    I’ve been enjoying your food blog very much. I’m going to try this dish using pork loin sliced into chops. Couscous and roasted seasoned green beans with red bell pepper hopefully will delight my family tonight. How long do you think it will take to cook the chops? They are boneless.


  1. The FoodieView Weekly Meal Plan » This Week’s Meal Plan - [...] Braciola di Maiale con Rosmarino (Rosemary Pork Chops) From Bell’alimento [...]

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