Pork Chops Braised in White Wine
Serve this dish with steamed broccolini for a healthy dinner.
Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 1 Tbsp. chopped fresh sage leaves
- 1 Tbsp. chopped fresh rosemary leaves
- 1 tsp. finely chopped garlic
- 1 tsp. salt
- Freshly ground black pepper
- 4 Tbsp. olive oil, divided
- 4 center-cut loin pork chops (1” thick)
- 2 Tbsp. butter
- ¾ cup dry white wine, divided
- In a medium-size mixing bowl, combine the sage, rosemary, garlic, salt, and a few grindings of pepper with 2 tablespoons of the olive oil. Coat each side of the chops with the herb mixture, ensuring both sides are evenly coated. In a large heavy-bottomed skillet, melt the butter with the remaining 2 tablespoons of olive oil over medium heat. When the foam subsides, add the chops and brown them for 2 to 3 minutes on each side, turning them carefully with tongs. When the chops are golden brown, remove them from the pan to a platter; keep warm.
- Pour off all but a thin film of fat from the bottom of the skillet, retaining the browned bits on the bottom of the pan. Add ½ cup of the white wine and bring to a boil to deglaze the pan. Return the chops to the pan, cover, and reduce the heat to the barest simmer. Cook the chops for 25 to 30 minutes, or until they are tender when pierced with the tip of a sharp knife.
- Transfer the chops to a heated serving platter. Add the remaining ¼ cup of wine to the skillet. Boil it briskly over high heat, stirring and scraping in any brown bits that cling to the bottom and sides of the pan, until it has reduced to a few tablespoons of syrupy glaze. Remove the skillet from the heat. Adjust seasoning to taste and stir in the parsley. Pour the sauce over the pork chops and serve.