Pork Chops in White Wine Sauce

Thursday, March 31st, 2005

Ingredients

* 2 pork chops
* 2 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 2 teaspoons rosemary
* 1/2 cup white wine
* 1 cup chicken broth
* 1 tablespoon butter, melted
* 1 tablespoon flour

Directions

Season pork chops with salt, pepper and rosemary on one side. Lay the pork chop, seasoned side down, in a saute pan over medium high heat. While the first side is browning, season the other side. Turn the pork chop after 3 minutes. After browning both sides, add white wine and chicken broth. Bring to a boil. Cover and simmer until liquid is reduced by about half and pork chops are cooked. Remove the pork chops. Mix together the melted butter and flour. Pour the roue into the sauce and mix until sauce thickens. Pour the sauce over the pork chops and serve.

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