Pork Chops with Sun-dried Tomatoes and Rosemary

by Emily Kemme
Pork Chops with Sun-dried Tomato Sauce is a quick, weeknight dinner option.

Pork Chops with Sun-dried Tomatoes and Rosemary Recipe

After a day at work, cooking is the last thing most of us have on our wish list. What’s on yours? I know resting my eyes and brain tops it, and there are so many nights when I want dinner to be quick and easy. I want to drape my legs over the arm of a comfy chair (yes, that is allowed at our house) and play Words with Friends. I want to read a book, something I won’t have to write about later. Preferably something that makes me laugh, or cry. I want to leaf through a home decorating magazine so I can figure out what’s in, what’s not, what’s good, what’s hot. One problem, though: I still want dinner to taste great, and be healthy. I want it now, but I don’t want take-out, and I don’t want to go out. Staying put is so relaxing. Bottom line is: I don’t want to give up, give in, and order pizza anymore. Those days are so over. Putting something simple on the table is part of keeping life good. I know I’ll feel better tomorrow without all that salt, fat, and whatever else is hiding inside the paper bag.

This basic sun-dried tomato sauce recipe can be used with steaks, boneless chicken breasts, or pork chops, which I’ve featured here. It’s fast and satisfying. You decide what to serve alongside. Dimitria’s Greek Lemon Potatoes are pictured, but a quick wild rice, couscous, or fast-cooking potato gnocchi are equally great. Steam up some veggies. It’s your choice. You decide. It’s your evening.

Pork Chops with Sun-dried Tomatoes and Rosemary Recipe

4  1 1/2 inch boneless pork chops (America’s cut is a good option)

4 large cloves garlic, crushed

3 T fresh rosemary, leaves stripped from stems, minced

1 T kosher salt

1 tsp black pepper

1 cup julienned sun-dried tomatoes with oil, chopped in a small bowl

Note:  you can buy whole ones, but that adds another step. The sliced version is available at most larger grocery stores, and they’re quicker to chop up.

4 T extra virgin olive oil, divided

3 T butter, divided

1/2 cup dry white wine, such as a Pinot Grigio

1 1/2 cups Kitchen Basics Chicken Stock

A splash of Madeira —  you decide how big of a splash. It was your day. It’s up to you. But don’t drown the sauce.


California Sun-Dry Tomatoes are a versatile sauce helper.

Keep a jar of California Sun-Dry sundried tomatoes in your pantry. The julienne cut version comes in handy for sauces, or toss with pasta. They’re a nice filler for omelettes, too.

Rinse chops and pat dry. In small bowl, combine rosemary, salt, and 2 T olive oil. Rub all over chops and let sit for 30 minutes. (You can prep the sides while the meat is marinating.)

Warm remaining 2 T olive oil and 1 T butter in heavy skillet over medium-high heat. Brown chops for 4 minutes, or until flesh releases easily from pan. Turn and brown on other side. Remove to clean plate.

Add wine to pan and bring to boil, scraping to dislodge browned bits. Continue on boil, reducing wine to half, for about one minute.

Reduce heat to medium-low and add 1 T butter to pan. Add garlic, and sauté for 30 seconds to allow scent to release. Add sun-dried tomatoes, with oils, and chicken stock. Bring to boil. Reduce heat to low, and return chops to pan. Cover and simmer for 20 minutes, or until chops are no longer pink. Thicker chops will require longer cooking time, but should remain tender if you cover them. Remove chops to clean plate.

Add the Madeira, and the last tablespoon of butter. Salt and pepper sauce to taste. Increase heat to low boil, stirring occasionally. Test sauce until it coats the back of a spoon. This means that if, after you stir the sauce, and swipe your finger across the back of the spoon, a clean streak will remain.

Serves 4.

Pork Chops with Sun-dried Tomato Sauce is a quick, weeknight dinner option.

Quick and easy for a weeknight, this sun-dried tomato sauce with rosemary pairs well with pork chops, chicken, or steaks. It’ll dress up dinner, but not wear you out.


Morellino di Scansanos, a Sangiovese-based red wineStephanie Davis, Certified Sommelier from Winacea, thinks that anything with Madeira in the recipe deserves 2 thumbs-up! She says a simple Sangiovese-based wine is the way to go with this sauce, and particularly likes the inexpensive Morellino di Scansanos from Tuscany. Make it your new “house wine!”

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.


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Judi P. April 20, 2015 - 7:58 am

Sounds great and fast to whip up. Thanks!

Tim November 6, 2014 - 4:55 pm

Love a good chop.

Emily Kemme November 6, 2014 - 4:55 pm

The potatoes in this recipe are pretty darned awesome, too. . .

Max November 8, 2014 - 10:42 am

This looks so good, have to try it, especially the potatoes.


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