Pork Chops Braised in White Wine

I’m partial to a glass of refreshing white wine, but I also love cooking with it too! So, on National White Wine Day, don’t settle for just drinking the light golden stuff. Treat your family to this gorgeous white wine sauce spooned over pork chops.

Category: Dinner

Preparation time: 10 minutes

Cooking time: 1 hour

Total time: 1 hour and 10 minutes

Servings: 8

Your Ingredients:

• 2 teaspoons of dried sage leaves
• 2 teaspoons of dried rosemary leaves
• 2 cloves of garlic
• 2 teaspoons of salt
• 1 teaspoon of freshly ground pepper
• 8 lean pork loin chops, about 1 inch thick
• 4 tablespoons of margarine
• 2 tablespoons of olive oil
• 1 1/2 cups of dry white wine
• 2 tablespoons of fresh parsley

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How To Make Your Pork Chops Braised in White Wine:

• Trim off any visible fat from the pork chops. Use our award winning kitchen shears with micro-serrated edges for slip proof cutting. No knife and board necessary!

• Crumble the dried rosemary leaves and sage leaves. 

• Peel the garlic easily by crushing your cloves between a chef’s knife blade and a wooden cutting board. Then, finely mince.
  
  

• In a bowl, mix together the rosemary, sage, garlic, salt and pepper using a kitchen spatula.

• Press the herb mixture into both sides of the pork chops.

• In a skillet over medium heat, melt the margarine with the olive oil. Once hot, brown the pork chops for 2 to 3 minutes on each side, using a solid spatula to flip over. Remove the chops from the skillet once all the pork chops are golden brown. 

• Pour off most of the fat from the skillet to leave just a thin film. Add 3/4 cup of the wine while the skillet is not on heat. Now return to heat.

• Bring the wine to a boil and then add the pork chops back into the skillet. Reduce the heat until the sauce is barely simmering and cover. Cook for 25 to 30 minutes, basting chops occasionally with the sauces, until tender.

• Take the pork chops out of the skillet using kitchen tongs, and place onto a heated serving platter to keep warm.

• Pour the remaining 3/4 cup of wine into the skillet and boil briskly, making sure to scrape up the browned bits from the bottom of the pan using a solid spoon. You want to reduce the sauce into a few tablespoons of syrupy glaze.
  
  

• Remove the skillet from heat. Use herb scissors to quickly mince your parsley, and stir it into the wine sauce.

• Pour the wine sauce over the pork chops and serve immediately.

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