1 Cup (16 tbs) (Chianti If Possible, Around 250 Milliliter)
Melt butter or margarine in a large frypan.
Dip the chops into the lemon juice and rub generously with salt and pepper.
Brown the chops in the butter or margarine on both sides.
Pour the wine over the chops and simmer until chops are tender.
Turn the chops occasionally.
Serve with wine sauce poured over the chops.