Tuscan Pork Chops with Rosemary

Pork
Tuscan Pork Chops with Rosemary
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11
120
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Ingredients

4 boneless ribeye (rib) pork chops (3/4-inch thick)
10 tomatoes (sun-dried, halves, coarsely chopped)
1 cup chicken broth
1/4 cup Madeira (OR port)
2 teaspoons olive oil
1 shallots (finely chopped)
2 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped)
1/2 cup water (cold)
1 tablespoon corn starch
rosemary sprigs (Fresh, for garnish)

Directions

1In a small saucepan cover sun-dried tomatoes with chicken broth and Madeira. Bring to boiling; remove from heat. Let stand about 10 mintues to plump tomatoes. Heat large skillet over medium-high heat. Brush chops with a little oil and brown 2 minutes on each side. Remove chops from skillet. Add shallot and garlic to skillet; cook over low heat until tender but not brown. Stir in tomatoes with the liquid and chopped rosemary. Return chops to the skillet. Cover tightly; cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove chops to a serving platter; allow to rest 3-5 minutes and keep warm.
2Combine water and cornstarch; add to skillet. Cook over medium heat, stirring constantly, until sauce thickens. Top the chops with tomato mixture and garnish with rosemary sprig.
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NutritionView more

120Calories
Sodium5%DV130mg
Fat5%DV3g
Protein10%DV5g
Carbs7%DV21g
Fiber12%DV3g

PER SERVING *

Calories120Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium130mg5%
Potassium890mg25%
Protein5g10%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate21g7%
Dietary Fiber3g12%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.