Rosemary-Glazed Pork Chops

Adapted from Bay Tables cookbook from the Junior League of Mobile, Alabama

Yes, something other than chicken. I'm branching out. I had to use more wine that the recipe called for because the sauce started to burn a little bit. I would just keep the wine next to you and add more if it starts burning. I served this with steamed vegetables, but garlic mashed potatoes would be really good with it. I'm just trying to be good.

Ingredients:

1 TBSP dried rosemary, crushed
2 tsp finely chopped garlic
2 tsp salt
freshly ground pepper to taste
4 center-cut pork loin chops
2 TBSP butter
1 TBSP olive oil
3/4 cup dry white wine (I used more... almost double)
1 TBSP finely chopped fresh parsley, or 1 tsp dried rosemary

Directions:

Mix the rosemary, garlic, salt and pepper in a bowl. Rub the rosemary mixture on each side of the pork chops, pressing into the pork chops. Melt the butter in olive oil in a heavy skillet over medium-high heat. Add the pork chops. Cook on each side until brown. Remove the pork chops to a heated platter. Drain the pan drippings, reserving a thin film of the drippings on the bottom of the skillet. Add 1/2 cup of the wine. Bring to a boil. Return the pork chops to the skillet. Reduce the heat. Simmer, covered, for 30 minutes or until cooked through, basting occasionally with the pan juices. Remove the pork chops to a warm platter. Add the remaining 1/4 cup wine to the skillet. Bring to a boil. Boil until the liquid is reduced to a syrupy glaze, stirring to deglaze the skillet. Reduce the heat. Stir in the parsley (or rosemary). Return the pork chops to the skillet. Heat until the pork chops are warm and coated with the glaze.