Bursting with flavor, these tender juicy chops will quickly become a family favorite!
4 Chop loins – thick cut
2 TBS extra virgin olive oil
2 large sprigs fresh rosemary – finely diced
1 cup white wine
2 teaspoons each – garlic powder, onion powder, paprika, red pepper flakes
1 teaspoon salt and pepper
4 small slices of orange or lemon peel
1 TBS butter
6-8 small pearl onions
Preheat oven to 375 degrees.
Mix garlic powder, onion powder, paprika, red pepper flakes, salt, pepper and orange peel in a small bowl. Rub chops both sides with rub mixture and chopped rosemary.
Heat olive oil in stove top skillet. Sear chops on high heat for three minutes on each side until they are golden brown.
Remove chops from skillet and place into an oven ready baking dish. Save skillet with pan drippings and set aside.
Add 1/2 cup wine and pearl onions. Bake for 35 minutes.
Remove chops from baking dish and place on serving platter to rest. Add juices and onions from baking dish back into the stove tops skillet and add the other 1/2 cup of wine and the butter. Pour over chops and serve. It’s good for you!