Rosemary Pork Chop Skillet Dinner

Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.

The Menu

A hearty winter Italian-themed meal is centered around this Rosemary Pork Chop Skillet. Adding Goat Cheese Broiled Tomatoes, Quinoa Pilaf, and Bacon Braised Brussels Sprouts makes it a comforting meal everyone will look forward to coming home to. Look for quinoa pilaf in the rice or natural foods aisle at your market.

Rosemary Pork Chop Skillet


Goat Cheese Broiled Tomatoes

Cut tomatoes in half. Top tomatoes with a mixture of equal parts crushed croutons and crumbled goat cheese. Bake 10-15 minutes at 375 degrees F.

Quinoa Pilaf

Prepare quinoa according to package directions. Stir in chopped fresh parsley and basil to serve.

Bacon Braised Brussels Sprouts

Cut brussels sprouts in half. Chop bacon; cook until crisp. Drain all but about 1 Tbs. drippings from skillet. Add brussels sprouts and 1/4 inch broth to pain; cover and cook until tender, about 15 minutes.