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2 clovegarlic, minced, or 1/2 tsp. garlic powder
1 tspsage, dried
1 tsprosemary, dried (or generous sprinkle of lemon pepper)
·freshly ground black pepper to taste
1 tspolive oil
41" thick pork chops
3/4 cdry white wine or 1/2 cups chicken broth and 1/4 cup white cooking wine
How to Make Pork Chops in Wine Sauce
- Combine the garlic, sage, rosemary, salt and pepper.
Press a little of this mixture firmly into both sides of each of the pork chops.
- In a heavy skillet, melt the butter and the olive oil. Brown the pork chops on both sides, using tongs to turn carefully.
- Remove and pour off all but a small amount of fat from pan. Add two-thirds of the dry white wine or broth mixture and bring to boil.
- Return the pork chops to the pan. Cover, reduce heat and simmer until the chops are tender when pressed with tip of knife (about 25-30 minutes).
- Once ready to serve, remove the pork chops to a heated plate. Add the remaining one-third of the wine to the skillet and boil down to a syrupy glaze.
Pour over the chops and serve.