Rosemary Vermouth Pork Chops

A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  pork loin chops (1/2 inch thick) or 4  blade-cut  pork chops (1/2 inch thick)
• 2  medium shallots, finely diced
• 1⁄2 cup dry vermouth
• 1  tablespoon fresh rosemary, chopped or 1  teaspoon dried rosemary, crushed
•  salt and pepper, to taste

Directions

1. Trim fat from edges of pork chops and reserve.
2. In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
3. Discard fat and brown pork chops on both sides.
4. Season with salt and pepper.
5. Add shallots, vermouth and rosemary if using the dried.
6. Bring to a simmer over high heat.
7. Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
8. Skim any fat from juices and pour over pork chops to serve.