Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, 3/4-inch thick

  2. 10 sun-dried tomato halves, coarsely chopped

  3. 1 cup chicken broth

  4. 1/4 cup Madeira or port Olive oil

  5. 1 shallot, finely chopped

  6. 2 cloves garlic, minced

  7. 1 tablespoon chopped fresh rosemary

  8. 1/2 cup cold water

  9. 1 tablespoon cornstarch Fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  1. 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 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 to 6 minutes or until chops are just done. Remove chops to a serving platter; 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.


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