Italian pork loin with rosemary
(2)
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.
tea
1 person made this
Ingredients
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
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.
