1/1 Photo of Pork Chops Braised in White Wine
Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.
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- 1 teaspoon dried sage, crumbled
- 1 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon fresh garlic, finely chopped
- 1 teaspoon salt
- fresh ground pepper
- 4 pork loin chops, very lean about 1-inch thick center-cut
- 2 tablespoons margarine
- 1 tablespoon olive oil
- 3/4 cup dry white wine
- 1 tablespoon fresh parsley, finely chopped
- 1Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
- 2Melt 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.
- 3Pour 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.
- 4Transfer 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.
- 5Pour sauce over the pork chops and serve.
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Nutritional Facts for Pork Chops Braised in White Wine
Serving Size: 1 (277 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 376.1
- Calories from Fat 261
- Total Fat 29.0 g
- Saturated Fat 8.9 g
- Cholesterol 68.8 mg
- Sodium 706.9 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 18.1 g