PORK CHOPS BRAISED IN WHITE WINE

SERVES 4

This is good and very easy.

INGREDIENTS

1 teaspoon dried sage

1 teaspoon dried rosemary

2 teaspoon finely chopped garlic

Salt and pepper to taste

4 center cut loin pork chops, about 1-inch thick

2 tablespoons butter

1 tablespoon olive oil

3/4 cup dry white wine

Fresh parsley, chopped

Combine sage, rosemary, garlic, salt and pepper and press firmly into both sides of each pork chop. Melt the butter and oil in a 10 or 12-inch skillet over high heat. Add the chops and brown on each side for 2-3 minutes. Remove to platter. Pour off all but a thin film of fat from skillet. Add 1/2 cup of the wine and bring to a boil. Return chops to the skillet, cover and simmer. Cook for 20-30 minutes, basting frequently. Transfer chops to serving platter. Pour the remaining 1/4 cup wine into the skillet. Boil, scraping up any browned bits, until reduced to a few tablespoons of a syrupy glaze. Stir in the parsley and taste for seasoning. Pour sauce over chops and serve.

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