Mrs Rose Pork

Pork Escalopes
Fresh Rosemary
4 Shots of White Wine
Garlic
Salt & Pepper
Oil
Parsley





Serving For Two

1. Start by dipping you pork escalopes, around 3 per person, in flour. Make sure all the edges are covered in flour and season with salt and pepper.
2. Get a large flat pan and drizzle a healthy amount of oil. When its hot, you can test this by sprinkling a small bit of flour and seeing if it sizzles, put in your pork in. Be careful as the oil may spray at you.
3. Let both sides of the meat golden and get a nice colour. When the oil has dried up a little, add two gloves of finely chopped garlic and a couple stalks of fresh rosemary. If you prefer take the leaves off, otherwise put the whole stalk in the pan.
4. Let the garlic fry for a little but before it starts to change colour and become golden or brown, add in the white wine. Turn the heat down to medium and little the sauce simmer. Season with salt and plenty pepper.
5. If you find the sauce a little dry, just add a glass of water. Put a lid on the pan to keep in the moisture.
6. The pork takes little to cook, but if your unsure, cut a little scar in one of the escalopes and if the meat is all white, it's cooked.
7. When the meat is ready, plate it up but leave the sauce on full heat to thicken.
8. When it's at your desirable consistency, pour it over the meat and add a sprinkle of finely chopped parsley.

Enjoy!