Pork Cutlets with White Wine and Rosemary

I got this recipie from my sister. It is dead easy to make, but you do need to be over 21 to buy the white wine. You might try cooking wine, but that has salt added - make sure you taste the pork before salting any further!

Boneless pork cutlets are another of those no-preparation needed foods that can be a little expensive. I watch for the sales, buy a stack of them and freeze them until the game.

Ingredients

~4-5 lbs. boneless pork cutlets
2 Tbps. oil
1 half gallon cheap white wine
~ 2 Tbps. chopped fresh rosemary (or about 2 tsp. dried rosemary)
2 cups rice
2 lb. frozen vegetable of your choice (broccoli goes well)

Preparations
Remove any unwanted fat from pork cutlets.

Cooking
Start cooking the rice.

I needed two frying pans to hold all of the pork. Put one tablespoon of oil in each pan and brown the pork.

Pour wine over pork until nearly covered. Divide rosemary in half, sprinkle half into each pan. Heat to a simmer.

After about 10 minutes, you'll probably want to start the vegetables.

Check the pork when about half the wine has boiled away - probably 20 minutes or so. It should be white all the way through.

Serve pork on top of rice with vegetables on the side.

Time - about 30 minutes

Serves 6-7, no leftovers.

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