Braised Pork Chops With Onions And Rosemary

1. 1

   Preheat oven to 350u00b0.

2. 2

   Dredge chops by shaking in a paper bag with flour, salt, and pepper.

3. 3

   Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.

4. 4

   Remove from heat.

5. 5

   Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.

6. 6

   Put chops back in pan and pan back on heat source and lay onion slices over chops.

7. 7

   Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all).

8. 8

   Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour).

9. 9

   Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.

* Per serving · 4 servings · Values may vary.