Monday, June 13, 2011

The Other White Meat

Quick, easy and delicious! Mr. Lawyer even said: "this is one of the best pork chops I have ever had". And he swore up and down it wasn't a boyfriend lie. We used fresh rosemary from Rivet, my rosemary plant  (A friend of Weggy!). This recipe has a nice flavor, but it wasn't overly rosemary-ish. On the down side, there wasn't a lot of sauce (and I'm a sauce girl!). Definitely a keeper recipe. It was served up with some garlic linguine.
Modenese Pork Chops
4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary (or fresh!)
2 cloves garlic, minced
1. In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
2. Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. 
3. Transfer pork chops to serving plates, and spoon sauce over the meat.


  1. Time out. Rosemary. ...Rivet. in...Rosie the Riveter? Clearly, we are soulmates.

  2. That's my logic. Come back and marry me!