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!
- 6 boneless pork chops
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 small onion, minced
- 2 crushed garlic cloves
- 1 teaspoon Lawry's Seasoned Salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄4 cup dry white wine
- 1⁄4 cup water
- 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!
These we're great. Used chicken stock instead of water and increased it to 1 cup so that I had sauce for mashed potatoes. Added a little time and oregano ton pork cutlets before cooking. My family loved this.
I absolutely loved this recipe! The pork (I used boneless pork chops) were perfectly cooked and the juice was so flavorful. I actually used twice the amount of wine on accident (was cutting the recipe in half but forgot when I added the wine) and it still turned out so flavorful and delicious. Definitely my new favorite way to make pork chops!
Instead of adding water I added canned chopped tomatoes.. Probably the best tasting lunch I've made this year.. Thank you!