Prep 15 mins
Cook 1 hr
This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.
- Preheat oven to 350°.
- Dredge chops by shaking in a paper bag with flour, salt, and pepper.
- Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
- Remove from heat.
- Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
- Put chops back in pan and pan back on heat source and lay onion slices over chops.
- Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
- Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
- Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.
These turned out great. I'm always looking for ways to use all the rosemary I've got growing in the herb garden. I used white grape juice instead of the vermouth/wine since my little boy was eating with us... (the touch of sweetness there makes recipes calling for wine more appealing to kids) but when it's just the grown-ups eating I'm going to try the vermouth.
Delicious! I was out of onion but tried this anyway. I loved it - but more importantly, my 3 kids loved it!