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Ingredients
US|METRIC
4 SERVINGS
- 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 tsp. olive oil
- 1 shallots (finely chopped)
- 2 cloves garlic (minced)
- 1 Tbsp. fresh rosemary (chopped)
- 1/2 cup water (cold)
- 1 Tbsp. corn starch
- rosemary sprigs (Fresh, for garnish, optional)
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Directions
- In 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.
- Combine 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.
NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium130mg5% |
Potassium890mg25% |
Protein5g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars10g |
Vitamin A60% |
Vitamin C70% |
Calcium6% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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