Print Options

Back to Braised Pork Loin Chops >

Include these items:

Select reviews >

Taste of Home Logo

Braised Pork Loin Chops

 Braised Pork Loin 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.


  • 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


  • 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

2 of 2

Braised Pork Loin Chops (continued)

Directions (continued)

  • parsley. Yield: 4 servings.
Nutritional 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: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now