Updated

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

Cook Time:

Prep Time:

Total Time:30 min

Servings: 4

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:

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.

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.

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.