Pork Chops Braised in White Wine



Pork Chops Braised in White Wine (adapted from American Heart Association Cookbook)
  • 1 t dried sage leaves crumbled
  • 1 t dried rosemary leaves, crumbled
  • 1 t finely chopped garlic
  • 1 t salt
  • Freshly ground pepper
  • 4 center cut loin pork chops, very lean, about 1 inch thick (12 ounces)
  • 2 T margarine
  • 1 T olive oil
  • 3/4 c dry white wine

Trim all fat from pork chops.  Combine the sage, rosemary, garlic salt and a few grindings of pepper.  Press a little of this mixture firmly into both sides of each pork chops.

In a heavy 10-to 12-inch skillet, melt the margarine with the olive oil over moderate heat.  When the foam subsides, place the chops in the hot fat and brown them for 2 or 3 minutes on each side, turning them carefully with tongs.  When the chops are golden brown, remove them from the pan to a platter.

Pour off all but a thin film of fat from the pan, add 1/2 cup of the wine and bring it to a boil.  Return the chops to the pan, cover and reduce the heat to the barest simmer.  Basting with the pan juices occasionally, cook the chops for 25 to 30 minutes, or until they are tender when pierced with the tip of a sharp knife.