Pork Chops Braised In White Wine (Recipe)

Ingredients

1/2 tbsp chopped fresh sage leaves

1/2 tbsp chopped fresh rosemary leaves

1/2 tbsp chopped fresh basil leaves

1/2 tsp finely chopped garlic

1/2 tsp salt

Freshly ground black pepper

4 tbsp olive oil, divided

Four 25mm (1 in) thick centre-cut loin pork chops

2 tbsp butter

180ml (6fl oz) dry white wine, divided

1/2 tbsp finely chopped fresh Italian flatleaf parsley

Steps

1.  In a medium-size mixing bowl combine the sage, rosemary, basil, garlic, salt and a few grindings of pepper with 2 tablespoons of the olive oil .  Place the chops in the herb mixture, ensuring both sides are evenly coated.  In a large, heavy-bottomed frying pan, 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 2-3 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.

2.  Pour off all but a thin film of fat from the bottom of the pan, retaining the browned bits on the bottom of the pan.  Add 125ml (4fl oz) of the white wine and bring to the boil to deglaze the pan.  Return the chops to the pan, cover, and reduce the heat to the barest simmer.  Cook the chops for 25-30 minutes, or until they are tender when pierced with the tip of a sharp knife.

3.  Transfer the chops to a heated serving platter.  Add the remaining wine to the pan.  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.

From : Low-Carbo Cooking