braised pork chops

Every time I thought about writing up this post, I started drooling.  Seriously, these pork chops are that good.

Most of the pork chops I've ever eaten in my life have been dry and tough.  I enjoyed pork chops for the most part, especially when my mom cooked them (she did a pretty good job), but I would have never considered making them for company.

Not until this recipe, that is.

This recipe transformed my definition of pork chop.  These are tender, juicy, bursting with flavor, and absolutely delicious.  This, my friends, is what a pork chop should be!

Braised Pork Chops
Adapted from Taste of Home Light & Tasty 2003

• 1 t. rubbed sage
• 1 t. crushed rosemary
• 1 t. minced garlic
• 1/2 t. salt
• 1/8 t. pepper
• 4 boneless pork chops
• 1 T. butter
• 1 T. olive oil
• 3/4 cup dry white wine, divided

Combine the sage, rosemary, garlic, salt, and pepper; rub over both sides of the pork chops.  In a large nonstick skillet, brown both sides of pork chops in butter and oil.  Remove and keep warm.

Add 1/2 cup wine to the skillet; bring to a boil.  Return the pork chops to the pan, reduce heat, and cover and simmer for 8-10 minutes, basting occasionally.  Once pork chops are cooked through, remove them to a serving platter and keep warm.

Add remaining wine to the skillet.  Bring to a boil and loosen any browned bits on the bottom of the skillet.  Cook, uncovered, until the liquid is reduced to about 1/2 cup.  Pour over pork chops and serve immediately.  Serves 4.

Nutrition: 232 cal, 11g fat, 4g sat fat, 79mg cholesterol, 383mg sodium, 1g carb, 0g fiber, 24g protein.