- 1-2 t. Italian seasoning
- 1 t. finely chopped garlic
- pepper to taste
- 4 center-cut loin pork chops, 1-inch thick
- 2 T. butter
- 1 T. olive oil
- 3/4 c. dry white wine
- 1 T. chopped parsley
Trim fat from pork chops. Combine spices, garlic, and pepper and press firmly into both sides of each pork chop.
Melt butter and oil in a heavy skillet over moderate heat. When foam subsides, brown chops 2-3 minutes on each side. Remove to platter when golden.
Pour off all but a thin film of fat from skillet, add 1/2 cup of wine, and bring to a boil. Return chops to pan, cover, reduce heat to barest simmer. Baste occasionally. Cook 20-25 minutes or until tender (I find that this is a touch long).
Transfer chops to serving platter. Pour remaining wine into skillet. Boil, stirring to scrape up browned bits in skillet. Boil until reduced to a syrupy glaze. Stir in parsley. Pour sauce over chops and serve.