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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless pork chops |
||
| Calories 78 | ||
| Calories from Fat 35 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.9g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 298mg | 12% | |
| Potassium 263mg | 7% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 2.2g | ||
| Protein 2.2g | 4% | |
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Tuscan Pork Chops (or Chicken) With Rosemary
SERVES 4
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 cloves garlic, 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.
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Featured Reviews for This Recipe
From: Oolala
On Jan 16, 2008
I thought this was very good but I think I would have liked some garlic powder on the chops. I used salt and pepper to season them before browning but thought they needed a bit more. My youngest son wouldn't eat it but I think this was too sophisticated for his palate.
From: KimRaber
On Jan 13, 2008
Delicious! I had thought I might want to double the sauce, but found that it was the perfect amount as written. I did find some madeira wine, but think it would be just as delicious using port. I served this with mashed potatoes. This would be a great dish for company as it was quick, easy, and yummy. Thank you!
From: Barb Gertz
On Jan 21, 2005
This made a delicious dinner, I used boneless, skinless chicken breast and pounded them so they wouldn't be so thick. The sun-dried tomatoes, wine, shallots, garlic & rosemary made it so flavorfull. What a yummy sauce for the chicken. I am sure it would be delicious on pork chops. Thank you Minx for posting the recipe
From: justcallmetoni
On Mar 7, 2005
This is everything I like in a recipe, quick to prepare, simple ingredients, fairly healthy and fabulous flavor. Plus, the sauce is wonderfully aromatic and the color is quite appealing. Though I was only making 2 chicken breasts, I made a full batch of the sauce and spooned it over some pasta. Yummmmmy! Another winner here Minx.
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