A simple, quick and tasty recipe. Pork chops are pan-seared, then simmered with white wine, rosemary and garlic. Serve with potatoes or rice and a side of steamed vegetables.
So reliable a way to bring chops to the dinner table. Savory - 10 Dec 2014
A pretty darned accurate and authentic style of traditional Italian cooking! (See, we DO eat more than pasta and pizza, although this IS good with pasta, or roasted potatoes too!) Use olive oil and, if you can, fresh rosemary. And be sure not to overcook your chops or they'll be tough and dry. Growing up we always prepared chicken this way too--particularly good with a cut up fryer rather than boneless chicken breasts as you want to cook this long enough to infuse all these wonderful flavors into the meat. Simple yet delicious. - 10 Mar 2008 (Review from Allrecipes US | Canada)
I made these for the first time a year and a half ago. It is a great recipe. I do cut the salt to 1/2 teaspoon and actually increase the wine to almost a full cup. This allows a nice amount of sauce. For those who experience "tough" chops, the key to this recipe is thickness. The thicker the chop (get as close to 1-inch as you can) the better. Breakfast-cut or traditional pork chops will not work. They are too thin and will dry during the browning stage. Use the thicker center cuts and they will turn out great! Like other reviewers, I slice fresh yellow onion and mushroom and add them in the last few minutes of simmering. If you're looking for a new spin on comfort foods, this is the recipe for you to try! Goes perfectly with mashed potatoes and green beans sauteed in soy sauce and minced garlic. - 26 Dec 2008 (Review from Allrecipes US | Canada)