Pork Chops With White Wine And Herbs
|Oregano||1 Tablespoon, freshly chopped|
|Marjoram||1 Tablespoon, freshly chopped|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Pork loin chops||4 Large (About 3/4 Inch Thick)|
|Butter||2 Ounce (50 Gram)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Parsley||1 Tablespoon, freshly chopped|
Mix together the oregano, marjoram, garlic and salt and pepper to taste.
Coat the pork chops with the herb mixture.
Melt the butter in a frying pan.
Add the chops and fry for 3 minutes on each side, using tongs to turn them.
Pour in half the wine and bring to the boil.
Cover and cook for 30 to 40 minutes or until tender.
Transfer the chops to a warmed serving dish and keep hot.
Dissolve the cornflour in the remaining wine.
Stir in a little of the hot liquid and add to the pan, stirring constantly.
Bring to the boil, stirring well.
Simmer for 3 to 5 minutes or until thickened and smooth and pour over the chops.
Sprinkle with the parsley and serve.