Pork Scallops With Rosemary Wine Sauce

Yields 4 servings

Ingredients

  • 4 boneless pork chops (¾-inch thick)
  • 3 tablespoons unsalted butter; divided
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh rosemary; minced, or
  • 1 teaspoon dried rosemary
  • ¾ cup dry white wine

Directions

  1. Sprinkle pork chops with salt and pepper; place one chop between sheets of waxed paper and, with a meat pounder, pound until about 1/8-inch thick.
  2. In a large skillet over high heat, melt 1 tablespoon of the butter with the oil. When butter foams, add pork chops, reduce heat to medium-high and saute about 3 minutes or until browned. Turn, add rosemary and cook 2 to 3 minutes longer, or until browned on other side and cooked through. Be careful not to overcook.
  3. Transfer pork chops to heated platter.
  4. To make the sauce, pour wine into skillet, scraping up any browned bits clinging to the pan, until reduced by about half. Add butter 1 tablespoon at a time; swirl until emulsified. Pour over pork and serve.