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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.

 

 

 


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