Posted by Peggy on March 12, 2014
*I used economical leg, loin chops
** Chives were growing in the garden so I used those; fresh rosemary would have been preferred, but I’d use only a teaspoon or two.
***I used a local Pinot Noir that was delicious served with the dish.
Number of servings (yield): 2-4
Time: 35 minutes