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Title: Larry Smith's Mother's Pork Chops
Categories: Meat Fish Poultry
Yield: 4 Servings
| 4 | Pork loin chops; 1 inch thick | |
| Salt and freshly ground pepper, to taste | ||
| 1 | tb | Dried sage leaves; crumbled |
| 2 | tb | Olive oil |
| 4 | lg | Onions |
| 1/4 | c | Dry white wine |
| 2 | tb | Chopped fresh sage |
Sprinkle the pork chops on both sides with salt and pepper. Rub well with dried sage.
Heat the olive oil in a large cast-iron skillet over medium-high heat, and brown the pork chops on both sides, 3 to 4 minutes per side. Reduce the heat to low and cook the chops uncovered, turning once, until cooked through, 20 minutes. Transfer the chops to a plate and set aside.
Add the onions to the skillet, raise the heat to medium-high, and cook, stirring, or until wilted, 10 minutes. Add the wine and cook 5 minutes more, scraping up the browned bits on the bottom of the skillet. Season with salt and pepper, and stir in the chopped fresh sage. Return the chops to the skillet and bury them in the onions. Cook until warmed through, about 5 minutes. Serve immediately.
Posted to MM-Recipes Digest V4 #6
Recipe by: Shelia Lukins USA Cookbook
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