Pan Seared Pork Chops with Green Peppercorn Sauce

By [e-mail]

Ingredients

• Active cooking time: 1 hr. & 45 min.
• 8 6" long rosemary branches
• 4 garlic cloves, minced
• 4 3/4 " bonless pork chops
• Salt & freshly ground pepper
• 8 slices proscuitto
• 1/2 C dry white wine
• 1 C chicken broth
• Finely grated zest of one lemon
• 1/2 t crushed red pepper
• 2 T green peppercorns in brine, rinsed

Details

Servings 4

Preparation

Step 1

1. Using fingers, strip of the leaves from the 4" of the rosemary branches & finely chop enough to make 2 tablespoons. In large, shallow dish, mix chopped rosemary with the 2 cloves minced garlic & 1/4C olive oil. Season chops with salt & pepper; add them to rosemary marinade & let stand 1 hr.
2. Wrap 2 slices proscuitto araound each chop & secure with a toothpick, attaching each chop with 2 rosemary sprigs.
3. in large skillet, heat 3 T olive oil. Add pork chops & cook over mod. heattil richly browned on bottom, @ 3 min. Turn chops & cook til browned on second side & just cooked thru., @ 4 min.
4. Pour off fat in skillet & add remaining 1 T olive oil. Add 2 cloves crushed garlic & cook over mod hi heat til golden brown, @ 1 min. Add wine & boil over hi heat, scraping up browned bits until reduced to 2 T. add chicken broth, grated lemon zest & crushed red pepper 7 boil til reduced to 1/2 C @ 8 min. Remove from heat; discard crushed garlic & stir in brined green peppercorns. Season with salt & pepper. Spoon sauce over choops & serve.
Wine: Italian Merlot