Pork Chops in Wine Sauce
|Garlic||2 Clove (10 gm), chopped|
|Ground pepper||To Taste|
|Pork chops||4 (1 Inch Thick)|
|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.