Serves: 4
Total Calories: 267
Make several slices into each pork chop and insert a slice of garlic into each cavity. Rub the pork chops with salt and pepper. Cook the chops in the oil in a large skillet for 2 minutes over high heat until browned on both sides. Add the rosemary and cook for 5 to 6 minutes more until the chops are tender. Remove the chops from the pan and add the mushrooms. Sauté for 1 minute, add the wine and cook over medium heat for 5 minutes. Add the chops to the skillet and turn them to coat with the sauce. Garnish with lemon slices.
This Rosemary Pork Chops recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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