Thursday, December 4, 2008

Modenese Pork Chops

"I was just looking for a new pork chop recipe, and decided to search Italian pork recipes. I found this on It has a very light flavor, but maybe it's because I substituted olive oil for the butter. Someone recommended using fresh rosemary instead of dried (about 3 teaspoons), and I am definitely going to do that next time. "


4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced


In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

No comments: