Sunday, October 11, 2009

Pork Chops in White Wine Sauce

I used a couple of the boneless pork chops we got with the 1/2 pig. This recipe was easy and very yummy.
Pork Chops in White Wine Sauce


- 2 garlic cloves, chopped
- 1 teaspoon of dried sage
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- Freshly ground black pepper, to taste
- 2 teaspoons of butter
- 1 teaspoon of olive oil
- 4 one-inch thick pork chops
- 1/2 cup of dry white wine and 1/4 cup of dry white wine

Preparation Instructions:

1. Combine the garlic, sage, rosemary, salt and pepper. Press a little of
this mixture firmly into both sides of each of the pork chops.

2. 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.

3. Add 1/2 cup of the dry white wine and bring to boil. Return the pork
chops to the pan.

4. Cover, reduce heat and simmer until the chops are tender when pressed
with tip of knife (about 25-30 minutes).

5. Once ready to serve, remove the pork chops to a heated plate and cover with foil.
Add the remaining 1/4 cup of wine to the skillet and boil down to a syrupy glaze.

6. Pour over the chops and serve.

Cook's Notes: The chops were tender and juicy. The reduction of the white wine took
about 5 minutes. I will definitely make this meal again.

1 comment:

Lisa said...

You guys need to get cooking! :-)

Hoping to see some good lamb dishes at The Cafe, soon.