• 2 T. olive oil
• 1 cube butter (1/2 cup)
• 1 small onion, chopped
• 3-4 garlic cloves, chopped (to taste)
• 6 tsp. flour
• 3 cups chicken broth
• 1 1/2 tsp. dried rosemary
• 1 1/2 tsp. dried savory
• 1/2 - 1 tsp. salt (to taste)
• 1/2 - 1 tsp. pepper (to taste)
• minced fresh parsley
Slice tenderloin into 1/2 inch thick medallions. If you are using pork chops, skip that step. In a skillet, brown pork in oil for 3-5 minutes on each side, until almost fully cooked. Remove from skillet, set aside. In the same skillet, melt butter. Add the onions and garlic; sauté until onion and garlic begin to tender. Stir in flour until blended. Cook for 2 - 3 minutes. Gradually stir in the rosemary, savory, salt, and pepper. Bring to a boil and cook until it starts to thicken. Lay pork over mixture. Reduce heat; cover and simmer for 15 minutes or until pork is fully cooked. Garnish with parsley. Serve over rice and enjoy!
