Tuscan Pork Chops (Or Chicken) With Rosemary

Recipe by FlemishMinx
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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