An easy Italian-style pan fried pork recipe. Boneless loin chops are pan fried until brown and perfectly seasoned with fresh rosemary and white wine.
1 person made this
700g boneless pork loin, sliced into 2cm thick pieces
plain flour, for dredging
3 tablespoons of extra virgin olive oil
125ml white wine
2 or 3 tablespoons freshly chopped rosemary
salt, to taste
Method Prep:10min › Cook:12min › Ready in:22min
Place flour in a deep dish; roll pork in flour to coat on both sides.
Heat oil into a large frying pan over medium-high heat. Arrange pieces of pork in an even layer in hot oil. Season with salt and fresh rosemary. Cook pork on one side for 5 to 7 minutes, or until well browned. Flip the pork pieces over and cook until well browned on other side.
Add wine; cover and cook for 5 minutes, or until wine and flour have created a sauce and pork loin is cooked through.