skip to main
|
skip to sidebar
Tuscan Pork Chops (Or Chicken) With Rosemary
Time: 30 mins
Ingredients
- 4 boneless pork chops, 3/4 inch thick
- 10 sun-dried tomatoes, coarsely chopped (NOT oil-packed)
- 1 cup chicken broth
- 1/4 cup madeira wine
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup cold water
- 1 tablespoon cornstarch
Directions
- 1 In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
- 2 Heat the olive oil in a large non-stick skillet over medium-heat.
- 3 Add the pork chops and brown on both sides; remove from skillet and set aside.
- 4 Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
- 5 Stir in tomatoes with the liquid and chopped rosemary.
- 6 Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
- 7 Remove the meat from the skillet to serving platter.
- 8 Combine water and cornstarch; add to the skillet.
- 9 Cook over medium heat, stirring constantly, until the sauce thickens.
- 10 Top the meat with the sauce and serve.
0 komentarze :
Prześlij komentarz