Berkshire pork chop with perfumed with rosemary and sautéed shallot. Make your holiday man course a real star with this simple yet flavorful dish.

Ingredients

  • 5 Tablespoon extra virgin olive oil
  • 16 Large shallots, cut into uniform pieces
  • Salt and fresh ground black pepper to taste
  • 2 Sprigs fresh rosemary
  • 1/2 Cup white wine
  • 1/4-1/2 Cup homemade beef stock (if you don’t have stock on hand, use water.)

Preparation

Step 1:

Place the olive oil and shallots in a large, heavy bottomed frying pan and cook over medium heat until the shallots become translucent, 7-10 minutes. Salt and pepper the pork chops , and add them to the pan along with the rosemary.

Step 2:

Brown the pork, about 4 minutes on each side, then add the wine. When the wine has reduced completely, after about 3 minutes, flip the chops, then cook for another 3 minutes.

Step 3:

Transfer the pork to a platter, add the stock to the frying pan, and stir. Cook for about 2 minutes, until the stock has reduced and formed a gravy. Pour the gravy over the pork chops and serve.