Pork Chops Braised in White Wine
This recipe for pork loin chops with a white wine sauce is a quick, easy and delicious main dish for a busy weeknight.
- 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, preferably unsalted
- 1 tablespoon olive oil
- 3/4 cup dry white wine or vermouth
- 1 tablespoon chopped fresh parsley
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, reduce heat and simmer, basting frequently, for 20 to 30 minutes until chops are tender. 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 immediately.