A delightful dish combining tender pork chops with a rich sun-dried tomato and rosemary sauce.
In a small saucepan, combine the sun-dried tomatoes with the chicken broth and white wine. Heat until it starts to boil, then remove from heat and let it sit for 10 minutes.
This step allows the sun-dried tomatoes to rehydrate and infuse the liquid with their flavor.
Heat the olive oil in a large non-stick skillet over medium heat.
Ensure the skillet is hot before adding the pork chops to achieve a good sear.
Add the pork chops to the skillet and sear on both sides until golden brown. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
In the same skillet, sauté the shallots and garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Add the rehydrated tomatoes along with their liquid and the chopped rosemary to the skillet.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Return the pork chops to the skillet, cover, and let simmer on low heat for 6-8 minutes until cooked through.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and place them on a serving platter.
Cover the pork chops with foil to keep them warm.
Mix the water and cornstarch in a small bowl, then add to the skillet. Stir over medium heat until the sauce thickens.
Keep stirring to avoid lumps in the sauce.
Pour the sauce over the pork chops and serve.
Garnish with a sprig of rosemary for an elegant presentation.
