Pork Chops Braised in White Wine

By á-46

Ingredients

• 1 teaspoon dried sage, crumbled
• 1 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon fresh garlic, finely chopped
• 1 teaspoon salt
• fresh ground pepper
• 1/2 C flour
• 4 pork loin chops, very lean about 1-inch thick center-cut
• 2 tablespoons margarine
• 1 tablespoon olive oil
• 1 cup dry white wine
• 1 tablespoon fresh parsley, finely chopped

Details

Servings 4

Preparation

Step 1

In 9-inch pie plate, combine flour, salt and pepper, garlic, sage and rosemary.

Coat pork chops in flour mixture and press into both sides of the pork chops.

Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.

Add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 30 minutes or until tender.

Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.

Pour sauce over the pork chops and serve.