Ingredients
-
4
-
10
-
1
-
1/4
-
1
-
1
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Tuscan Pork Chops (Or Chicken) With Rosemary,I just love this sauce, and it is so easy to put together, too. Though I haven’t tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops–simply increase the simmering time (in step number 6).,8/21/17 Followed this recipe to the letter…making it with chicken & it turned out perfect. However, it tasted terrible! There is nothing Tuscan about this recipe. The rosemary really ruins this recipe. My sister & I are pretty great in the the kitchen & we couldn’t even think of a way to improve this recipe :(,Good, but not great. I made it with bone in pork chops. It’s very mild and the rosemary disappears (used fresh ). This recipe is not quite the thing if you want something strongly savory.
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Steps
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1
Done
|
In a Small Saucepan, Cover the Sun-Dried Tomato Pieces With Chicken Broth and Madeira; Bring to a Boil, Remove from Heat and Allow to Stand About 10 Minutes to Plump the Tomatoes. |
|
2
Done
|
Heat the Olive Oil in a Large Non-Stick Skillet Over Medium-Heat. |
|
3
Done
|
Add the Pork Chops and Brown on Both Sides; Remove from Skillet and Set Aside. |
|
4
Done
|
Add Shallots and Garlic to the Skillet and Cook Briefly (till They Become Fragrant). |
|
5
Done
|
Stir in Tomatoes With the Liquid and Chopped Rosemary. |
|
6
Done
|
Return the Chops to the Skillet, Cover Tightly and Cook Over Low Heat (just Simmering) For 5 to 6 Minutes (longer as Needed For Chicken Breasts) Until They Are Cooked Through. |
|
7
Done
|
Remove the Meat from the Skillet to Serving Platter. |
|
8
Done
|
Combine Water and Cornstarch; Add to the Skillet. |
|
9
Done
|
Cook Over Medium Heat, Stirring Constantly, Until the Sauce Thickens. |
|
10
Done
|
Top the Meat With the Sauce and Serve. |
