Tuscan Pork Chops with Rosemary

Name: Tuscan Pork Chops with Rosemary
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 680 g Pork chops, boneless; 60 g Sun-dried tomatoes, dried; 240 g Chicken broth; 120 g Madeira wine; 30 g Olive oil; 60 g Shallot; 12 g Garlic cloves; 6 g Rosemary, fresh; 60 g Cold water; 10 g Cornstarch

Tuscan Pork Chops with Rosemary · ready in 40 min · 4 servings · 420 kcal per serving · medium · 10 ingredients

Tender pork chops simmered in a rich Tuscan-style sauce with sun-dried tomatoes, rosemary, and a splash of Madeira wine, finished with a silky, savory pan sauce.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
kcal: 420
Difficulty: medium

Italian Mediterranean Main dishes Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gPork chops, boneless
60 gSun-dried tomatoes, dried
240 gChicken broth
120 gMadeira wine
30 gOlive oil
60 gShallot
12 gGarlic cloves
6 gRosemary, fresh
60 gCold water
10 gCornstarch

Equipment

stovetop, chef knife, cutting board, ladle, lid, saucepan, serving platter, skillet, small bowl, tongs, whisk, wooden spoon

Instructions

Prep ingredients
Gather all ingredients, chop the sun-dried tomatoes and rosemary, mince the shallot and garlic, and set out a small saucepan and a large nonstick skillet. · 5 min
What to look for: Tomatoes softened and swollen
Plump tomatoes
Add sun-dried tomatoes, chicken broth, and Madeira wine to the small saucepan, bring to a boil, then remove from heat and let the tomatoes soak to soften. · 12 min
What to look for: tomatoes look swollen and tender
Heat oil
Heat the olive oil in the large nonstick skillet over medium heat until it shimmers. · 2 min
What to look for: oil looks glossy
Brown pork
Add the boneless pork chops to the skillet and cook, turning once, until browned on both sides, then transfer them to a plate. · 6 min
When it is done: surface browned but center not yet fully cooked
Cook aromatics
Add the chopped shallot and minced garlic to the same skillet and cook briefly, stirring, until fragrant. · 2 min
What to look for: garlic smells fragrant
Add tomatoes
Stir the plumped sun-dried tomatoes with their soaking liquid and the chopped fresh rosemary into the skillet. · 1 min
What to look for: sauce looks well mixed
Simmer pork
Return the pork chops to the skillet, cover, and cook over low heat at a gentle simmer until the pork is cooked through. · 6 min
When it is done: pork reaches 63°C / 145°F and juices run clear
Remove pork
Transfer the cooked pork chops from the skillet to a serving platter, keeping them warm. · 1 min
What to look for: Sauce coats spoon
Thicken sauce
Stir the cold water and cornstarch together, add the slurry to the skillet, and cook while stirring until the sauce thickens. · 3 min
What to look for: sauce coats the spoon
Serve dish
Spoon the thickened sauce over the pork chops on the platter and serve immediately. · 1 min

Nutrition (per serving)

kcal	420
Protein	38 g
Carbohydrates	8 g
of which sugars	3 g
Fat	24 g
of which saturated	6 g
Fibre	2 g
Sodium	680 mg

Nutri-ScoreC

Allergens

Contains: sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Pork chops

bone-in pork chops: Bone-in chops stay juicier but take longer to cook.

Sun-dried tomatoes

roasted red peppers: Drain and pat dry to avoid excess moisture.

Chicken broth

vegetable broth: Choose low-sodium broth for better control.

Madeira wine

marsala wine: Dry marsala works best for savory dishes.

Olive oil

avocado oil: Good high-heat neutral option.

Shallot

yellow onion: Cook slightly longer to soften fully.