|
Directions:
In a small saucepan cover sun-dried tomatoes with chicken broth and Madeira. Bring to boiling; remove from heat. Let stand about 10 mintues to plump tomatoes.
Heat large skillet over medium-high heat. Brush chops with a little oil and brown on each side. Remove chops from skillet.
Add shallot and garlic to skillet; cook over low heat until tender but not brown. Stir in tomatoes with the liquid and chopped rosemary. Return chops to the skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done. Remove chops to a serving platter; keep warm.
Combine water and cornstarch; add to skillet. Cook over medium heat, stirring constantly, until sauce thickens.
Top the chops with tomato mixture and garnish with rosemary sprig.
|
