Title: Pork Chops in Wine Sauce
Categories: Pork Sauce
Yield: 4 Servings
| 1 | ts | Sage |
| 1 | ts | Rosemary |
| 1 | ts | Salt |
| 2 | | Garlic cloves chopped |
| | | Freshly ground pepper |
| 4 | | 1" thick pork chops |
| 2 | tb | Butter |
| 1 | tb | Olive oil |
| 3/4 | c | Dry white wine |
Combine Sage, rosemary, garlic, salt and pepper. Press a little of this
mixture firmly into both sides of each of the pork chops. Melt butter and
oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning
carefully with tongs. Remove and pour off all but a small amount of fat
from pan. Add 2/3 of the wine and bring to boil. Return chops to pan.
Cover, reduce heat and simmer until chops are tender when pressed with tip
of knife, about 25 to 30 minutes. When ready to serve, remove chops to
heated plate. Add remaining wine to skillet and boil down to a syrupy
glaze. Pour over chops.