Pork Chops Braised in White Wine

READY IN: 45mins
Recipe by TXOLDHAM

Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.

Top Review by Patricia in Calgary

I was a little leery because rosemary is not my favourite herb, but this was very tasty indeed. I would make this again. I cooked the dish in a non-stick skillet, so I think I could have cut down on the oil and butter some. Yes, I used butter, not being a margarine fan. Also, I am on a low-salt diet, so I didn't add the entire salt amount. My aunt thought this was quite tasty as well. We'll be making this again. I think I should invest in a mortar and pestle so I can grind the rosemary into a more fine powder. Thanks for the great recipe, TXOLDHAM.

Ingredients Nutrition


  1. Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
  2. Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
  3. Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
  4. Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
  5. Pour sauce over the pork chops and serve.

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