
Rosemary Pork Chop

Chef Tracey's boneless chop is roasted with garlic and rosemary until golden, then smothered in a mushroom gravy rich with caramelized onion, Parmesan, sun-dried tomato, and cream. Wilted spinach cuts the richness for a dish that’s hearty without being heavy.
Nutritional facts
Protein
69g
Carbs
17g
Calories
720kcal
Fat
42g
Ingredients
Pork Loin, Buttom Mushroom, Heavy Cream, Onion, Spinach, Bacon, Beef Base, Sun Dried Tomatoes, Parmesan Cheese, Canola and Olive Oil Blend, Canola Oil, Garlic, Rosemary, Black Pepper, Kosher Salt
Contains milk, soybeans.
Reviews
3.9
Based on 16 reviews
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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