| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Pork & ham |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork loin chops; 1/2 pound each |
| 1 |
tb |
Dried sage; crumbled |
| 2 |
tb |
Olive oil |
| 4 |
lg |
Onions; sliced thin |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Fresh sage; chopped |
INSTRUCTIONS
1. Salt and pepper the pork chops on both sides and rub well with the dried
sage.
2. Heat olive oil in cast iron pan over medium high heat and brown pork
chops on both sides , about 3-4 minutes. Reduce heat to low and cook
uncovered about 20 minutes. Transfer chops to plate and set aside.
3. Add onions to skillet and saute on medium high till wilted or about 10
minutes. Add wine and stir scraping up the browned bits on bottom of
skillet. season with salt and pepper and add fresh sage.
4. Return the chops to skillet and bury in the onions. Cook until warmed
through about 5 minutes. Serve immediately.
Serving Ideas : Serve with buttered egg noodles and applesauce.
Recipe by: Sheila Lukin's USA Cookbook
Posted to MC-Recipe Digest by Dan Taylor <dant69@idt.net> on Feb 15, 1998
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