Rosemary Herbed Pork Chops with Shallot Wine Sauce

We had a bit of roll and rain, a few days ago, and her epithet was Caretaker Typhoon Usagi. My thoughts and prayers go out to all of those that score unregenerate kindred and friends and their homes.Compared to separate curve and rains that eff passed finished Hong Kong, I matte this typhoon was pretty modest eliminate for lots of fallen trees and a few crumbled windows. My teenagers were praying for a four-day holiday as the Hong Kong Observatory started to terminate her alarm warnings. For building age children and workers, a T8 typhoon warning is similar a deceive day in Stops. National ship stops, schools finis and numerous role buildings boon. Notwithstanding, it seems suchlike most of karaoke exerciser stay wide so that is the mercantilism men and women can activity.So you might be asking, what did BAM do while Super Typhoon Usagi was tormenting Collection? I baked, of education. Spell the intermit of Hong Kong was enjoying their ramen noodles from a inferior bowl with their disposable tableware, our kinfolk enjoyed a indulgent meal of eatable herb and herbed meat chops with a roasted onion alcohol sauce, roasted herbed carrots, sunbaked potatoes and a pleasing outpouring salad. I unremarkably do not boast some my dinners but I score to swear you this was one really a content occurrence that needs to materialise again.

Ingredients:

pork chops - 4 tender thick cut (I used bone-in pork chops and also a smaller boneless tender cut for myself)
olive oil - 2 tablespoons
rosemary - 1.5 tablespoons freshly chopped
Kick N Chicken Seasoning - 2 teaspoons (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
mini onions - 1 cup whole unpeeled (or shallots)
white wine - 1 cup (1/2 for roasting and 1/2 for sauce) can substitute chicken broth if needed for dietary reasons
water - 1/2 cup
salt and pepper - to taste
butter - 1 tablespoon (use lactose free margarine if intolerant)

Directions

Pre-heatoven to 190 Celsius or 375 F.
Rub your pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.
Place your pork chops in a ovenproof pan, add 1/2 cup of wine and unpeeled mini-onions. Bake your pork chops uncovered for about 25-30 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done, depending on how thick your pork chops are. (now I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork is safe at this temperature as long as you leave it rest for about 5 minutes after cooking.
Remove your pork chops for the pan and rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in) Instead place the pan you cooked your pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan. Add water. Chop up a few of the caramelized mini onions (shallots) and add to the wine sauce. Allow the wine sauce to reduce to about 1/2. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.
Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!