Pork Chops Braised In White Wine

• 4 center cut pork chops, 1-inch thick
• 1 tsp. sage leaves
• 1 tsp. rosemary, crumbled
• 1 tsp. minced garlic
• 1 tsp. salt
• freshly ground pepper
• 3/4 c. white wine
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 2 Tbsp. Italian parsley, chopped

1. Combine sage, rosemary, garlic, salt and pepper.
2. Press mixture on both sides of chops.
3. Melt butter and add oil to 10 to 12-inch skillet using moderate heat.
4. Add chops and brown for 2 minutes on each side.
5. Remove from pan.
6. Pour off excess fat, leaving a light film of fat in pan.
7. Add 1/2 cup wine.
8. Bring to a boil.
9. Return chops to pan.
10. Cover and reduce heat; simmer 25 to 30 minutes, basting with pan juices.
11. Transfer chops to heated platter.
12. Pour rest of wine into skillet and boil to reduce slightly.
13. Pour over chops.
14. Serves 4.

center, sage, rosemary, garlic, salt, freshly ground pepper, white wine, butter, olive oil, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953252 (may not work)