Pork Chops Braised in White Wine

TXOLDHAM's Note:

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

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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
• ¾ cup dry white wine
• 1 tablespoon fresh parsley , finely chopped

Directions:

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.

Reviews

[mama smurf]

I cut the recipe in half but kept the sauce the same amount. I did use fresh rosemary and added mushrooms and some very sliced thin shallots to the garlic as the chops were cooking...wonderful chops and wonderful sauce...definately a keeper. Made for Zaar Alphabet Soup Tag game.

[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.

[Rinshinomori]

I was going to post this recipe as a private recipe since the page from my book "Recipes: The Cooking of Italy, Foods of the World - Time Life" dated 1968 is getting very hard to read from overuse and I found the same same recipe here. I really like this pork chop recipe and have been making this recipe for almost 40 years. I find it best to use Niman's pork chop as well as using freshly chopped rosemary instead of dry if you have an access to fresh rosemary. This is a comfort food and goes really well with many sides. The original recipe used butter instead of margarine and that's how I make mine.