Ingredients:
4 pork loin chops, cut 1 inch thick
3/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 medium onions, peeled and thinly sliced
3/4 cup dry white vermouth or 3/4 cup white wine ( or broth)
3/4 cup water
2 sprigs fresh rosemary (4-inch) or 1/2 teaspoon dried rosemary
Directions:
Preheat oven to 350F.
Dredge chops by shaking in a paper bag with flour, salt, and pepper.
Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
Remove from heat.
Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
Put chops back in pan and pan back on heat source and lay onion slices over chops.
Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).
Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).
Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.