In Good Taste Recipe: Pork Chops with Rosemary and Tapenade

Email us

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Home

Pork Chops with Rosemary and Tapenade Sauce

By Josie Ross

Serves 4

4 thin, boneless pork chops, about 6 oz each

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary

1 clove garlic, minced

1/2 cup dry red wine

1/2 cup chicken stock

1/2 cup sliced Kalamata olives

1 tablespoon minced lemon zest

Pat the pork chops dry with a paper towel. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat, shaking off excess.

Heat half the olive oil in a skillet over medium-high heat. Cook two of the pork chops in the olive oil until browned, turning once. Transfer meat to a warmed plate. Add the rest of the oil to the skillet, and repeat with remaining pork chops.

Keep all of the pork chops warm by covering them with tented foil.

Reduce the heat to low. Add rosemary and garlic to the pan. Pour in the wine, and bring to a boil. Allow the liquid to simmer until thickened, about three to five minutes. Pour in chicken stock, and simmer another five minutes, until the liquid is about half. Stir in olives and lemon zest. Return the pork chops to the pan briefly to reheat, and then place one pork chop on each place, ladle sauce over the meat and serve.

If you’d rather not serve pork, you could also make this with chicken breasts. Select boneless half breast portions, remove the tenderloins and pound them thin with a meat mallet.

This would be lovely with a side dish of orzo, cooked and tossed with olive oil, salt and pepper, and fresh herbs, or crispy polenta triangles.

Wine Suggestion:

Pour a lovely Oregon pinot noir to drink, or try the 2004 Trium Growers’ Cuvee from Rogue Valley, Oregon. It will go nicely with the herbs and olives.

Home