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Tuscan cooking is characterized by having simple food, not covered in heavy sauces. Serve with some angel hair pasta and garlic cheese bread.

Tuscan Pork Chops with Rosemary

4 boneless pork chops, 3/4-inch thick
10 sun-dried tomato halves, coarsely chopped
1 cup chicken broth
1/4 cup Madeira OR port
Olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 cup cold water
1 tablespoon cornstarch
Fresh rosemary sprigs

1. In a small saucepan cover sun-dried tomatoes with chicken broth and Madeira. Bring to boiling; remove from heat. Let stand about 10 mintues to plump tomatoes.
2. Heat large skillet over medium-high heat. Brush chops with a little oil and brown on each side. Remove chops from skillet.
3. Add shallot and garlic to skillet; cook over low heat until tender but not brown. Stir in tomatoes with the liquid and chopped rosemary. Return chops to the skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done. Remove chops to a serving platter; keep warm.
4. Combine water and cornstarch; add to skillet. Cook over medium heat, stirring constantly, until sauce thickens.
5. Top the chops with tomato mixture and garnish with rosemary sprig.

Serves 4.

Nutrition Facts
Calories 247 calories
Protein 26 grams
Fat 9 grams
Sodium 268 milligrams
Cholesterol 68 milligrams

Recipe provided courtesy of Pork, The Other White Meat.