Picture compliments of ButterYum
Every time I thought about writing up this post, I started drooling. Seriously, these pork chops are that good.
Most of the pork chops I've ever eaten in my life have been dry and tough. I enjoyed pork chops for the most part, especially when my mom cooked them (she did a pretty good job), but I would have never considered making them for company.
Not until this recipe, that is.
This recipe transformed my definition of pork chop. These are tender, juicy, bursting with flavor, and absolutely delicious. They are perfect for a dinner party, especially served alongside vegetable couscous. This, my friends, is what a pork chop should be!
First, combine 1 teaspoon of rubbed sage, 1 teaspoon of crushed rosemary, 1 teaspoon of minced garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper and rub on both sides of 4 boneless pork chops. (I recommend using the thinner pork chops for this recipe, although I've also made it successfully with thicker ones.) Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a nonstick skillet, and brown both sides of the pork chops.
Remove the pork chops from the skillet momentarily so that you can pour in 1/2 cup of wine.
(ps - sorry for the really bad picture that you are about to see...I've never successfully taken a picture while deglazing a skillet!)
Bring the wine to a boil, and add the pork chops back to the skillet. Reduce the heat and cover, letting the pork chops simmer for 8-10 minutes or until they are cooked through. Occasionally, lift the lid and baste (or just flip them over).
Once the pork chops are cooked through, remove them to a serving platter and keep them warm. Add the remaining 1/4 cup of wine to the skillet and bring it to a boil. Use your spatula to loosen up any browned bits from the pan - stir those around (that's flavor, people!).
Cook the wine, uncovered, until the liquid is reduced to about 1/2 cup. Pour this over the top of your pork chops and serve.
Did I mention that this recipe is easy? Because it is. It's incredibly easy and quick to whip up. Do yourself a favor and try it someday soon!
Braised Pork Chops
Adapted from Taste of Home Light & Tasty 2003
1 t. rubbed sage
1 t. crushed rosemary
1 t. minced garlic
1/2 t. salt
1/8 t. pepper
4 boneless pork chops
1 T. butter
1 T. olive oil
3/4 cup dry white wine, divided
Combine the sage, rosemary, garlic, salt, and pepper; rub over both sides of the pork chops. In a large nonstick skillet, brown both sides of pork chops in butter and oil. Remove and keep warm.
Add 1/2 cup wine to the skillet; bring to a boil. Return the pork chops to the pan, reduce heat, and cover and simmer for 8-10 minutes, basting occasionally. Once pork chops are cooked through, remove them to a serving platter and keep warm.
Add remaining wine to the skillet. Bring to a boil and loosen any browned bits on the bottom of the skillet. Cook, uncovered, until the liquid is reduced to about 1/2 cup. Pour over pork chops and serve immediately. Serves 4.
Nutrition: 232 cal, 11g fat, 4g sat fat, 79mg cholesterol, 383mg sodium, 1g carb, 0g fiber, 24g protein.
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