Prep 20 mins
Cook 40 mins
I am not a big fan of pork. However, my husband and children love pork chops. I came up with this recipe after I got tired of frying them in oil. I like to serve this on a bed of buttered pasta, with a nice mixed salad on the side.Enjoy!
- Season the pork chops with the seasoned salt, garlic powder, and pepper.
- Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
- Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
- Transfer the seared pork chops to a plate or bowl while you sear the others.
- After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
- Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
- Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
- Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
The pork chops had so much flavor. We had enough juice to use as a gravey over our rice. We couldn't get enough so ,so good! A must try!!
These were really good. I also used chicken broth instead of water. I used my cast iron skillet so I could finish them up in the oven.
This was excellent! The only thing I changed was that I used chicken stock instead of water, and I used a full cup so we'd have a little more sauce. I served it with baked acorn squash with brown sugar, and roasted broccoli. My family loved it!