Braised Pork Chops

This was a recipe out of my large Taste of Home cookbook I tried last week. It was very good and very flavorful pork! This was also very simple if you are looking for something quick to do with your pork chops! Be very careful not to over cook your pork when browning in skillet, its very easy to do!!!!!! Just a tip I learned from Sandra Lee, for extra flavor and moisture, top the cooked meat with a seperate finishing sauce and let it stand for 5 minutes before serving. So when you make the wine sauce with this recipe, ladel it over the pork and let stand for more mositure!!!! Enjoy!!! Hope you try it and like it!

Braised Pork Chops

1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice, divided
1 tablespoon minced fresh parsley

Directions

•Combine the sage, rosemary, garlic, salt and pepper; rub over both
sides of pork chops.

In a large nonstick skillet, brown chops on
both sides in butter and oil. Remove.

•Add 1/2 cup wine or juice to the skillet; bring to a boil.

Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or
until meat juices run clear, basting occasionally.

Remove chops to a serving platter and keep warm.

•Add the remaining wine or juice to the skillet. Bring to a boil,
loosening any browned bits from the pan. Cook, uncovered, until
liquid is reduced to 1/2 cup.



Pour over pork chops; sprinkle with
parsley.

Yield: 4 servings.