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Pork Chops in Wine Sauce


2 garlic cloves, chopped.
1 teaspoon of sage.
1 teaspoon of rosemary.
1 teaspoon of salt.
Freshly ground black pepper, to taste.
2 teaspoons of butter.
1 teaspoon of olive oil.
4 one-inch thick pork chops.
3/4 cup of dry white wine.


Combine the garlic, sage, rosemary, salt and pepper.

Press a little of this mixture firmly into both sides of each of the pork chops.

In a heavy skillet, melt the butter and the olive oil.

Brown the pork chops on both sides, using tongs to turn carefully.

Remove and pour off all but a small amount of fat from pan.

Add two-thirds of the dry white wine and bring to boil.

Return the pork chops to the pan.

Cover, reduce heat and simmer until the chops are tender when pressed with tip of knife (about 25-30 minutes).

Once ready to serve, remove the pork chops to a heated plate.

Add the remaining one-third of the wine to the skillet and boil down to a syrupy glaze.

Pour over the chops and serve.

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