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Pork Chops in Wine Sauce

  Sage 1 Teaspoon
  Rosemary 1 Teaspoon
  Garlic 2 Clove (10 gm), chopped
  Salt 1 Teaspoon
  Ground pepper To Taste
  Pork chops 4 (1 Inch Thick)
  Butter 2 Tablespoon
  Peanut oil 1 Tablespoon
  Dry white wine 3⁄4 Cup (12 tbs)

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 1/2 cup 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.

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Pork Chops In Wine Sauce Recipe