Chardonnay Pork Chops

• 4 bone-in pork loin chops (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup seasoned bread crumbs
• 1 tablespoon olive oil
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 cup chardonnay or chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon dried rosemary, crushed

1. Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow bowl. Dip pork chops in bread crumbs to coat both sides; shake off excess. In a large skillet, heat oil over medium heat; cook chops 4-5 minutes on each side or until golden brown and thermometer reads 145u0b0. Remove from pan and keep warm.
2. In same pan, add green onions and garlic; cook and stir 1-2 minutes or until tender. Add chardonnay, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Stir in lemon juice and rosemary. Serve pork chops with sauce.

chops, salt, pepper, bread crumbs, olive oil, green onions, garlic, chicken broth, lemon juice, rosemary

Taken from www.tasteofhome.com/recipes/chardonnay-pork-chops/ (may not work)