Pork Chops in Wine Sauce
Yield
4 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sage
|
*
|
| 4 | x |
pork chops
1 inch thick |
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| ¾ | cup |
white wine
dry |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sage
|
*
|
| 4 | x |
pork chops
1 inch thick |
*
|
| 5 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 177 | ml |
white wine
dry |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
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 inch skillet.
Brown chops on both sides, turning carefully with tongs.
Remove and pour off all but a small amount of fat from pan.
Add ⅔ 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.
