Braised Pork Chops

Light and Tasty Magazine

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  teaspoon rubbed sage
• 1  teaspoon dried rosemary, crushed
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 4 (4 ounce)  boneless pork loin chops
• 1  tablespoon butter
• 1  tablespoon  olives or 1  tablespoon canola oil
• 3⁄4 cup dry white wine or 3⁄4 cup  apple juice, divided
• 1  tablespoon fresh parsley

Directions

1. Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops.
2. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove and keep warm.
3. Add 1/2 C wine or juice to the skillet; bring to a boil.
4. Return chops to the pan. Reduce heat; cover and simmer for 8 - 10 min or until meat juices run clear, basting occasionally.
5. Remove chops to a service platter and keep warm.
6. Add the remaining wine or juice to the skillet. Bring to a boil, loosening any browned bits. Cook, uncovered, until liquid is reduced to 1/2°C Pour over pork chops; sprinkle with Parsley.