| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Sage |
| 1 |
ts |
Rosemary |
| 1 |
ts |
Salt |
| 2 |
|
Garlic cloves chopped |
|
|
Freshly ground pepper |
| 4 |
|
1" thick pork chops |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 3/4 |
c |
Dry white wine |
INSTRUCTIONS
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 in skillet. Brown chops on
both sides, turning carefully with tongs. Remove and pour off all
but a small amount of fat from pan. Add 2/3 of the 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/iowapork.zip
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