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| Chef | |
| Submitted | September 2nd 2010 |
| Cuisine | Italian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
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.
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.