Thursday, July 1, 2010
Pork Chops in Wine Sauce
I was really hungry last night, and I figured a pork chop wouldn't kill me. I remembered that many years ago I would make pork chops in wine sauce, but I couldn't remember the recipe exactly, and I knew that I used to bread them first. Seemed fattening, so I opted to google a healthier recipe. I found this one which I adjusted since it called for butter (a no, no) and other spices that I did not have at hand. This is how I prepared them, and I can say they turned out quite tasty.
1 teaspoon crushed dried rosemary
2 cloves garlic, pressed or finely chopped
1/2 teaspoon salt
2 pork chops
3/4 cup white wine
Combine rosemary, garlic, salt and pepper. Press around both sides of pork chops. Heat a skillet coated with olive oil. Brown the pork chops on both sides and remove them. Add white wine to the pan juices, bring to a boil while stirring. Return the pork chops to the pan, and cover. Reduce the heat and simmer until tender, about 25 to 30 minutes. Uncover the skillet and turn the heat up for a couple of minutes to reduce the pan juices. Serve with your choice of side dish.