Braised Pork Chops

• 1 teaspoon rubbed sage
• 1 teaspoon dried rosemary, crushed
• 1 garlic clove, minced
• 12 teaspoon salt
• 18 teaspoon pepper
• 4 (4 ounce) boneless pork loin chops
• 1 tablespoon butter
• 1 tablespoon olives or 1 tablespoon canola oil
• 34 cup dry white wine or 34 cup apple juice, divided
• 1 tablespoon fresh parsley

1. Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops.
2. In a large nonstick skillet, brown chops on both sides in butter and oil.
3. Remove and keep warm.
4. Add 1/2 C wine or juice to the skillet; bring to a boil.
5. Return chops to the pan.
6. Reduce heat; cover and simmer for 8 - 10 min or until meat juices run clear, basting occasionally.
7. Remove chops to a service platter and keep warm.
8. Add the remaining wine or juice to the skillet.
9. Bring to a boil, loosening any browned bits.
10. Cook, uncovered, until liquid is reduced to 1/2°C Pour over pork chops; sprinkle with Parsley.

sage, rosemary, garlic, salt, pepper, pork loin chops, butter, olives, white wine, parsley

Taken from www.food.com/recipe/braised-pork-chops-516304 (may not work)