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Pork Chops With Onions and Rosemary




Source of Recipe


DOUBLEDAY COOKBOOK


List of Ingredients





4 loin pork chops, cut 1-inch thick
3/4 cup flour
1 tsp. salt
1/8 tsp. pepper
1 TB. butter
2 medium-size onions, peeled and thinly sliced
3/4 cup dry white vermouth
3/4 cup water
2(4-inch) sprigs fresh rosemary or 1/2 tsp. dried rosemary


Recipe



Preheat oven to 350F. Dredge chops by shaking in a paper bag with flour, salt, and pepper.
Melt butter in a heavy Dutch oven over moderately high heat and brown chops well on both sides, about 8-10 minutes. Remove from heat, lay onion slices over chops, pour in vermouth and water, and lay rosemary sprigs on top(if using dried rosemary, sprinkle evenly over all). Cover and bake 1 hour or until chops are tender, Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices. This can also be simmered on top of the stove in a covered frying pan. Sliced fresh mushrooms can also be added to the pan.