Pork Chops Braised

• 1 tsp. sage leaves, crumbled
• 1 tsp. rosemary leaves, crumbled
• 1 tsp. finely chopped garlic
• 1 tsp. salt
• ground black pepper
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 3/4 c. dry white wine
• 1 Tbsp. fresh parsley
• 4 center cut pork chops

1. Combine sage, rosemary, garlic, salt and pepper.
2. Press this mixture into both sides of each pork chop.
3. In a heavy 10 to 12-inch skillet, melt butter with olive oil over moderate heat. When foam subsides, place chops in pan and brown for 2 to 3 minutes on each side. When chops are golden brown, remove from pan and pour off
4. all but a thin film of fat from pan. Add the wine and parsley and bring to a boil. Return chops to pan, cover and reduce heat to simmer.
5. Baste with pan juices occasionally. Cook for 25 to 30 minutes, making sure they are fully cooked. Reserve liquid and pour over chops when served.
6. Serve on a bed of white rice.

sage, rosemary, garlic, salt, ground black pepper, butter, olive oil, white wine, fresh parsley, center

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675847 (may not work)