Rosemary Pork Chops

Serves 4
4 center-cut pork chops
1 teaspoon Jane's Krazy Mixed-Up Salts
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
3 tablespoons butter, divided
1/3 cup chopped shallots (or chives or green onions)
3/4 cup white wine
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup grated orange zest
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
4 sprigs fresh rosemary (for garnish)

Season the chops with the salts and pepper. Lightly coat them with the flour, dusting off any clumps. Heat 2 tablespoons of butter over medium-high heat and cook the chops for about 5 minutes on each side. Remove from the skillet and add the other tablespoon of butter and shallots (or finely chopped sweet onion). Saute for a minute or so and add the wine, mustard, Worcestershire, orange zest and rosemary. Bring to a bubbling boil and simmer until the mixture starts to thicken and reduce. All the flavors will come off the bottom of the skillet and create a tasty sauce. Pour the sauce over the chops and serve. Garnish with a sprig of fresh rosemary on each chop.

This recipe is shared December 19-23, 2011.
on NewsTalk 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com