Tuscan Pork Chops (Or Chicken) With Rosemary

niedziela, 26 stycznia 2014

Tuscan Pork Chops (Or Chicken) With Rosemary

Time: 30 mins


  • 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


  • 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