1/2 cup white wine (or white grape juice with a splash of vinegar
1 tbsp butter
Instructions
Preheat oven to 500 degrees R
With the pointed end of a knife, make 4 slits on the
top of each port chop. Insert the garlic slivers
into the slits. Salt the chops to taste, and crush
the rosemary on top and try and get it into the
slits as best you can.
Place chops into a metal baking pan. Roast for 10
minutes, then pull from the oven and carefully turn
chops over.
Finish roasting another 10 minutes or until chops
are completely cooked through. Remove chops from
pan and keep warm. Add the chicken broth and white
wine to the pan and place the pan on the stovetop
over medium-high heat. Using a wire whisk, whisk
up the goodies off the bottom of the pan and allow
the sauce to reduce slightly. Whisk in he butter
and when melted and fully incorporated, serve atop
the chops.
Originally Submitted
6/16/2013
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