Ingredients:
1 tablespoon butter
1 tablespoon olive oil
4 thick cut pork chops
salt and black pepper
1/4 cup flour ( for dredging)
1/2 cup chicken broth
1/4 cup dry white wine
4 canned tomatoes, chopped
1/2 teaspoon minced fresh rosemary
1 tablespoon butter
Directions:
Heat 1 T butter and olive oil in large skillet over medium heat.
Generously sprinkle salt and pepper over pork chops, then dredge in flour.
Increase heat to medium high and add pork chops to skillet in one layer.
Cook chops until golden brown and cooked through.
Remove chops from skillet and keep warm.
Add chicken broth, wine, tomatoes and rosemary to skillet, scraping and whisking to dissolve browned bits.
Reduce liquid to 1/4 cup and quickly whisk in 1 more tablespoon of butter.
Taste to correct seasonings.
Spoon over pork chops and serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.