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Braised Pork with Rosemary

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BY Mark Bittman

PUBLISHED January 1, 2022

Generally, the quantities in the recipes in Kitchen Express are designed for three or four people. But the specifications are loose enough so that it won't take much to tweak them for fewer or more servings to make a meal more substantial, or plan ahead for leftovers.

 

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Braised Pork with Rosemary

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Instructions

Rub boneless pork steaks or pork chops with olive oil, a clove or two of minced garlic, a tablespoon of fresh rosemary, and some salt and pepper. Sear in butter or oil until just brown on both sides; remove and deglaze the pan with a cup or so of dry white wine over high heat, being sure to scrape up all the brown bits left from the pork. Return the chops to the pan, along with any juices, reduce the heat, and cover. Continue cooking until the chops are barely pink inside, just a couple of minutes. Remove from the pan, turn up the heat, and reduce the liquid to a syrup; add a tablespoon or two of butter to thicken the sauce and adjust the seasonings. Serve the chops topped with the sauce and garnished with a little more rosemary.

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