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: thick
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2 cloves garlic -- finely
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: chopped
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1 TB fresh rosemary -- finely
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: chopped
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2 TB olive oil
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: salt & pepper
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1/2 c white wine
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1/4 c chicken stock
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Rub the chops with the garlic rosemary, 1 tablespoon oil and salt and
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pepper and let sit on a plate for 15 minutes. Heat a large cast iron
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skillet over medium high heat and add remaining oil. Add chops to pan
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and cook until golden brown and then flip. Remove chops from pan to a
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baking dish and roast in 375 degree oven for 10 minutes. Add wine and
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stock to cast iron pan and stir up brown bits from bottom. Serve
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chops with juice from pan.
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Recipe By : TVFN How to Boil Water
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Date: 09/26/96
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