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Pork Chops with Rosemary-Shallot Sauce
Makes 6 Servings
*1 lb. boneless, center-cut pork loin chops (6 chops), trimmed of fat
*1 tsp. olive oil
*1 tsp. margarine
*salt and pepper to taste
*1 large shallot, finely chopped
*1 tbls. fresh rosemary, chopped
*1/2 cup white wine
1In non-stick skillet, heat oil and margarine. Season chops on both sides with salt and pepper.
2Cook chops over medium-high heat until cooked through and well browned. Remove to platter and cover with foil to keep warm.
3Add chopped shallot and rosemary to pan juices. Stir and cook about 1 minute. Add wine, stir to deglaze pan, and boil until liquid is reduced to sauce consistency.
4Serve sauce over chops.