INGREDIENTS

INSTRUCTIONS

1. Trim all fat from pork chops (12 oz. each). Combine the sage, rosemary,
garlic, salt and a few grindings fo pepper. Press a little of this mixture
firmly into both sides of each pork chop.
2. In a heavy 10- to 12-inch skillet, melt the margarine with the olive oil
over moderate heat. When the foam subsides, place the chops in the hot fat
and brown them for 2 or 3 minutes on each side, turning them carefully with
tongs. When the chops are golden brown, remove them from the pan to a
platter and keep warm.
3. Pour off all but a thin film of fat from the pan, add 1/2 cup of the
wine and bring it to a boil. Return the chops to the pan, cover and reduce
the heat to the barest simmer. Basting with the pan juices occasionally,
cook the chops for 25 to 30 minutes, or until they are tender when pierced
with the tip of a sharp knife.
4. Transfer the chops to a heated serving platter and pour5 into the
skillet the remianing 1/4 cup of wine. Boil it briskly over high heat,
stirring and scraping in any browned bits that cling to the bottom and
sides of the plan,until it has reduced to a few tablespoons of syrupy
glaze. Remove the skillet from the heat. Taste for seasoning and stir in
the parsley.
5. Pour the sauce over the pork chops and serve.
This is SO good! It falls in the seduction category, so it is hard to
believe it might be good for you. This recipe no longer appears in newer
editions of the AHA Cookbook. It originally appeared in FOODS OF THE WORLD,
THE COOKING OF ITALY by Waverly Root and the Editors of Time-Life Books,
copyright 1968, Time, Inc.
Serving Ideas : Serve with rice.
Recipe by: The American Heart Association Cookbook, 2nd ed., page 71
Posted to MC-Recipe Digest V1 #889 by KHudson123 <KHudson123@aol.com> on
Nov 7, 1997

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