Italian pork loin with rosemary

    22 min

    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

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Place flour in a deep dish; roll pork in flour to coat on both sides.
    2. 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.
    3. Add wine; cover and cook for 5 minutes, or until wine and flour have created a sauce and pork loin is cooked through.

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