Recipe: Appetizing Pork Chops Braised in White Wine

Pork Chops Braised in White Wine. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Transfer pork chops to a heated serving platter and keep warm. Pour off all but a thin film of fat from the bottom of the skillet, retaining the browned bits on the bottom of the pan.

When golden brown remove from pan to platter. Transfer the seared pork chops to a plate or bowl while you sear the others. After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes. You can cook Pork Chops Braised in White Wine using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pork Chops Braised in White Wine

1. You need 1 tsp of dried sage.
2. Prepare 1 tsp of dried rosemary.
3. Prepare 2 tsp of chopped garlic.
4. It's 1 dash of salt/pepper.
5. You need 4 of center cut loin pork chop.
6. Prepare 2 tbsp of butter.
7. Prepare 1 tbsp of Olive oil.
8. It's 3/4 cup of dry white Wine or vermouth.

Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan. In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.

Pork Chops Braised in White Wine instructions

1. combine sage,rosemary,garlic,salt,pepper and press firmly into both sides of each pork chop.
2. melt the butter and oil in 10-12 inch skillet over high heat.add chops and brown on each sidefor 2-3 minutes .Remove to platter.
3. Pour off all but a thin film of fat from skillet. Add 1/2 cupof wine and bring to a boil. Return chops to skillet,cover,reduced heat and simme,bastingfrequently ,for 20-30minutes until chops are tender..
4. transferto serving platter.pour the remaining 1/4 cup of wine to skillet. Boil scraping up any browned bitsuntil reduced to a few tablespoons of syrupy glaze. Stirin the parsley and taste for seasoning. Pour sauce over chops and serve immediately.

If you prefer to use the oven, use an oven-safe skillet or transfer the pork chops to a baking pan; cover with a lid or cover tightly with foil. If you are looking for a faster dish, take a look at these quick and easy oven roasted pork chops. The sought-after tang that makes these bone-in pork chops so succulent comes from a good measure of dry white wine, a dollop of quality Dijon and a splash of apple cider vinegar. The pan juices cook down just a little and we finish the sauce with cream and butter to create a wonderfully silky essence. Added olive oil to pan sautéed garlic, thyme and oregano, then added Dijon and finally about a cup and a half of chardonnay.