Herbed Braised Pork Chops

from ButterYum

makes 4

Ingredients

• 4 boneless pork chops, 1/2-inch thick

• 1 teaspoon dried rubbed sage

• 1 teaspoon finely chopped fresh or dried rosemary

• 1 teaspoon freshly minced garlic

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 3/4 cup dry white wine, divided (or my homemade chicken stock)

• 1 tablespoon freshly chopped parsley

• optional: 1 cup chopped mushrooms

• optional: 1 tablespoon beurre manie (equal parts softened butter and all-purpose flour, combined into a paste)

Directions

1. In a small bowl, combine the sage, rosemary, garlic, salt, and pepper; rub on both side of the pork chops (you can do this up to an hour ahead of time).

2. In a large skillet over medium-high heat, melt the butter and oil together; brown chops on both sides.

3. Remove chops from skillet and add the mushrooms (if using) and 1/2 cup white wine (or chicken stock) to deglaze the pan; bring to a boil, scraping up the brown bits from the bottom of the skillet.

4. Return the chops to the skillet and reduce the heat to a simmer; cover and simmer for about 10 minutes.  

5. Remove the chops from the skillet 5 degrees before your desired doneness (145F for medium rare, 160F for well done). If your using the optional mushrooms, let them stay in the skillet.

6. Add remaining 1/4 cup white wine (or chicken stock) to deglaze the skillet once again and bring to a boil, stirring to dissolve any brown bits that have formed on the bottom of the skillet.

7. Continue cooking, stirring occasionally, until the liquid has reduced to about 1/2 cup; stir in most of the chopped parsley, reserving a little for garnish.

8. If you’d like to thicken the sauce, add the beurre manie to the simmering liquid, whisking constantly, until the sauce thickens.

9. Pour sauce over the cooked pork chops; garnish with remaining chopped parsley and serve immediately.

Notes

• Boneless, center-cut pork chops are perfect for this quick recipe. I like to purchase whole pork loins (not to be confused with tenderloins, which are much too small) and slice them into my own pork chops.

• If you choose to use white wine instead of chicken stock, go for a dry Sauvignon Blanc, but Pinot Grigio will work in a pinch.

• You may use fresh or dried rosemary in this recipe (equal amounts).

• Beurre Manie is pronounced burr-mahn-YAY.

adapted from Kristin at delightful country cookin and taste of home