Directions:
- In a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
- Heat the olive oil in a large non-stick skillet over medium-heat.
- Add the pork chops and brown on both sides; remove from skillet and set aside.
- Add shallots and garlic to the skillet and cook briefly (till they become fragrant).
- Stir in tomatoes with the liquid and chopped rosemary.
- Return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
- Remove the meat from the skillet to serving platter.
- Combine water and cornstarch; add to the skillet.
- Cook over medium heat, stirring constantly, until the sauce thickens.
- Top the meat with the sauce and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.36 Kcal (512 kJ) | ||
| Calories from fat | 53.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 9% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 5% | |
| Sodium | 589.65mg | 25% | |
| Potassium | 402.27mg | 9% | |
| Total Carbs | 10.44g | 3% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 78.28 Kcal (328 kJ) | ||
| Calories from fat | 34.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.79g | 9% | |
|---|---|---|---|
| Cholesterol | 9.49mg | 5% | |
| Sodium | 377.25mg | 25% | |
| Potassium | 257.37mg | 9% | |
| Total Carbs | 6.68g | 3% | |
| Sugars | 2.63g | 16% | |
| Dietary Fiber | 0.98g | 6% | |
| Protein | 4.27g | 13% | |
| Vitamin C | 5.6mg | 15% | |
| Iron | 0.7mg | 6% | |
| Calcium | 18.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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