Tuscan Pork Chops or Chicken with Rosemary
Transport your taste buds straight to the rolling hills of Tuscany with this rustic recipe for Tuscan Pork Chops or Chicken with Rosemary. Featuring tender meat infused with the earthy aroma of fresh rosemary and the robust flavor of garlic, this dish is simmered in a luscious pan sauce made from dry white wine, savory broth, and a splash of bright lemon juice. Whether you choose succulent pork chops or juicy chicken breasts, this recipe achieves ultimate comfort food status with its golden sear and rich, aromatic sauce. Perfect for an elegant dinner or comforting weeknight meal, serve it with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every last drop of the irresistible sauce. Ready in just under 40 minutes, this Italian-inspired masterpiece is as simple as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces Pork chops or chicken breasts
- 4 sprigs Fresh rosemary
- 4 large Garlic cloves
- 3 tablespoons Olive oil
- 0.5 cups Dry white wine
- 0.5 cups Chicken or vegetable broth
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Flour (optional, for dusting)
Instructions
Season both sides of the pork chops or chicken breasts with salt and black pepper. If desired, lightly dust them with flour for a more golden sear.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the pork chops or chicken breasts to the skillet and sear for 3–4 minutes on each side until golden brown. Remove from the skillet and set aside.
Reduce heat to medium and add the remaining tablespoon of olive oil. Sauté the garlic cloves (smashed but not minced) and rosemary sprigs for about 1 minute until fragrant.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Let the wine simmer for 2 minutes.
Stir in the chicken or vegetable broth and lemon juice. Allow the mixture to simmer for another 2–3 minutes.
Return the pork chops or chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce over the protein to coat.
Cover the skillet with a lid and cook on medium-low heat for 12–15 minutes, or until the pork chops or chicken are cooked through (internal temperature of 145°F for pork or 165°F for chicken).
Remove the rosemary sprigs and smashed garlic cloves before serving, if desired.
Serve hot, drizzled with the pan sauce. This dish pairs beautifully with roasted vegetables, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
