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Braised Pork Chops

Braised Pork Chops
An easy herb rub gives sensational taste to these boneless pork loin chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. —Marilyn Larsen of Prot Orange, Florida
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup dry white wine or apple juice, divided
  • 1 tablespoon minced fresh parsley

Directions

  • Combine the sage, rosemary, garlic, salt and pepper; rub over both
  • sides of pork chops. In a large nonstick skillet, brown chops on
  • both sides in butter and oil. Remove.
  • Add 1/2 cup wine or juice to the skillet; bring to a boil. Return
  • chops to pan. Reduce heat; cover and simmer for 8-10 minutes or
  • until meat juices run clear, basting occasionally. Remove chops to a
  • serving platter and keep warm.
  • Add the remaining wine or juice to the skillet. Bring to a boil,
  • loosening any browned bits from the pan. Cook, uncovered, until
  • liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with
© Taste of Home 2013

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Braised Pork Chops (continued)

Directions (continued)

  • parsley. Yield: 4 servings.
Nutrition Facts: One serving equals 232 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 383 mg sodium, 1 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013