Friday, July 30, 2010

Pork Chops Braised in White Wine

This is a recipe my mom made when we were growing up; everyone liked it!

  • 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.

Serves 4

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