Recipe by FlemishMinx
I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).
Top Review by Dr. Jenny
This recipe was very easy to make. Other than using bone-in chops, I did not alter the recipe at all. The prep was minimal, which was good for a weeknight. We liked the sauce, but maybe not enough to make again. Thanks!
- 4 boneless pork chops, 3/4 inch thick
- 10 sun-dried tomatoes, coarsely chopped (NOT oil-packed)
- 236.59 ml chicken broth
- 59.14 ml madeira wine
- 14.79 ml olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely minced
- 14.79 ml fresh rosemary, chopped
- 118.29 ml cold water
- 14.79 ml cornstarch
Directions See How It's Made
- 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.
- Heat the olive oil in a large non-stick skillet over medium-heat.
- Add the pork chops and brown on both sides; remove from skillet and set aside.
- Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
- Stir in tomatoes with the liquid and chopped rosemary.
- 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.
- Remove the meat from the skillet to serving platter.
- Combine water and cornstarch; add to the skillet.
- Cook over medium heat, stirring constantly, until the sauce thickens.
- Top the meat with the sauce and serve.