OJR Posted January 28, 2009 Report Share Posted January 28, 2009 1 teas rubbed sage 1 teas dried rosemary, crushed 1 garlic clove, minced ½ teas salt 1/4 teas pepper 4 boneless pork loin chops (4 oz each) 2 Tbls olive oil 3/4 cup dry white wine, divided 1 Tbl minced 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 oil. Remove and keep warm. Add ½ cup of wine 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 to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, un- covered, until liquid is reduced to ½ cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings 1 chop has 79 mg cholesterol and 1g of carbs. Quote Link to comment Share on other sites More sharing options...
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