Ingredients
4 bone-in pork loin chops (6 ounces each)1/2 teaspoon salt 1/4 teaspoon pepper1 cup seasoned bread crumbs 1 tablespoon olive oil3 green onions, chopped2 garlic cloves, minced1 cup chardonnay or chicken broth2 tablespoons lemon juice1 teaspoon dried rosemary, crushed
Preparation
Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145°. Remove from pan and keep warm.
In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce.
