By , Cesare Casella
Published January 03, 2017
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
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.)
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.
https://www.foxnews.com/food-drink/controfiletto-di-maiale-al-profumo-di-rosmarino