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Pork Chops with Rosemary-Shallot Sauce
Ingredients
| * | 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 |
Instructions
| 1 | In non-stick skillet, heat oil and margarine. Season chops on both sides with salt and pepper. |
| 2 | Cook chops over medium-high heat until cooked through and well browned. Remove to platter and cover with foil to keep warm. |
| 3 | Add 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. |
| 4 | Serve sauce over chops. |