Pork Chops Sparado - cooking recipe

Ingredients

6 loin or rib chops (1/2-inch thick)
1/4 tsp. salt
1/4 tsp. pepper
2 shallots
1/2 c. dry vermouth or chicken broth
1 Tbsp. fresh rosemary or 1 tsp. dried and crumbled

Preparation

Trim fat from chops.
In large skillet over medium heat, rub fat over bottom of skillet to grease well.
Discard fat.
Add chops and brown well on both sides.
Sprinkle with salt and pepper.
Add the shallots, vermouth or chicken broth and rosemary (if dried).
Over high heat, heat to boiling.
Reduce heat to low, cover and simmer 10 to 15 minutes, or until pork is tender. Remove chops and skim fat.
If using fresh rosemary, sprinkle over chops now.
Then spoon pan juices over chops.