Rosemary Herbed Pork Chops with Shallot Wine Sauce

• Meat

  • 1 Kick n chicken seasoning
  • 1 Pork chops

• Produce

  • 1 Onions, mini
  • 1 Rosemary - 1.5 tablespoons

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Butter

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 1/2 cup Water

Found on bamskitchen.com

Description

Directions

• Step 1: Pre-heatoven to 190 Celsius or 375 F.Step 2: Rub your pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)Step 3: Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.Step 4: Place your pork chops in a ovenproof pan, add 1/2 cup of wine and unpeeled mini-onions. Bake your pork chops uncovered for about 25-30 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done, depending on how thick your pork chops are. (now I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork  is safe at this temperature as long as you leave it rest for about 5 minutes after cooking.Step 5: Remove your pork chops for the pan and rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in) Instead place the pan you cooked your pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan.  Add water. Chop up a few of the caramelized mini onions (shallots) and add to the wine sauce. Allow the wine sauce to reduce to about 1/2. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.Step 6: Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!