Pork Chops with Rosemary

Total time: 30 minutes
   Browned quickly, then braised for a bit in white wine and rosemary, these come together quickly but are wonderfully tender.  If your chops are quite thick you may want to increase cooking time by 5 - 8 minutes. 

 Ingredients:

• 2 - 4 pork chops, depending on size, 12oz (360gr) total
• 2 tsp olive oil
• 1/3 cup (3oz, 90ml) white wine
• 1/3 cup (3oz, 90ml) chicken stock
• 1 1/2 tsp dried rosemary
• 1/2 tsp dry mustard
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water
• 1/3 cup (3oz, 90gr) Greek yogurt, or plain or sour cream

 Instructions:

• In nonstick skillet large enough to hold the chops heat 1 tbs oil over medium-high heat.  Add chops and sauté about 3 minutes per side, until lightly browned.
• Add wine, stock, rosemary and dry mustard, cover reduce heat and simmer 15 minutes.  or longer
• To finish: Uncover and increase heat.
• Dissolve cornstarch in water in small bowl or measuring cup.
• Remove pork chops to small platter or plate and cover with the lid.
• Add cornstarch mixture to skillet and cook, stirring constantly until thickened.
• Remove from heat, stir in yogurt.  Pour over chops and serve.