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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Light and Tasty Magazine

Ingredients Nutrition

Directions

  1. Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops.
  2. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove and keep warm.
  3. Add 1/2 C wine or juice to the skillet; bring to a boil.
  4. Return chops to the pan. Reduce heat; cover and simmer for 8 - 10 min or until meat juices run clear, basting occasionally.
  5. Remove chops to a service platter and keep warm.
  6. Add the remaining wine or juice to the skillet. Bring to a boil, loosening any browned bits. Cook, uncovered, until liquid is reduced to 1/2°C Pour over pork chops; sprinkle with Parsley.