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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef Jeff
Servings: 4
4 tablespoons butter
4 pork loin chops, 1 inch thick
½ cup dry white wine
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon dried sage, crushed
1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
2 tablespoons lemon juice
Melt butter in a large skillet over medium heat. Brown chops on both sides, then add remaining ingredients, except lemon juice. Cover, reduce heat, and simmer about 20 minutes until chops are tender, turning once during cooking. Remove chops and place on a warm platter. Add lemon juice to pan juices and simmer 1 minute. Pour over chops and enjoy.