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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes. | 2. Heat the olive oil in a large non-stick skillet over medium-heat. | 3. Add the pork chops and brown on both sides; remove from skillet and set aside. | 4. Add shallots and garlic to the skillet and cook briefly (till they become fragrant). | 5. Stir in tomatoes with the liquid and chopped rosemary. | 6. Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through. | 7. Remove the meat from the skillet to serving platter. | 8. Combine water and cornstarch; add to the skillet. | 9. Cook over medium heat, stirring constantly, until the sauce thickens. | 10. Top the meat with the sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4		boneless	3284.0127	664.7858	107.2294	21.4096
sun tomato	10		sun-dried chopped oil-packed	-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
madeira wine	1/4	cup		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
cold water	1/2	cup		0.0	0.0	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.