- 1 tsp dried sage leaves, crumbled
- 1 tsp dried rosemary leaves, crushed
- 1 clove of garlic, finely chopped
- 1 tsp salt
- fresh ground pepper
- 2 center-cut loin pork chops
- 2 Tbs unsalted butter
- 1 Tsb olive oil
- 3/4 cup dry white wine
In a small bowl, combine sage, rosemary, garlic, salt and a few grinds of black pepper. Mix into a paste.
Press small amounts of mixture firmly onto both sides of each pork chop and let sit for at least five minutes.
In a heavy pan, melt the butter with the olive oil over moderate heat.
Place the chops in the hot oil and butter and brown for 2 to 3 minutes on each side. Use tongs to turn the meat. You don’t want to pierce the meat with a fork. You will loose the natural juices.
Add all but a small portion of wine to the skillet. Cover and reduce the heat to a simmer. Cook the chops 30 to 35 minutes, turning occasionally. When chops are tender, remove from pan to serving platter.
Add the remaining wine to the skillet and again deglaze the pan. Pour sauce over chops and serve.