Italian Herbed Pork Chops
1 TBSP garlic
1 TBSP fresh rosemary, chopped fine
1 TBSP fresh thyme, chopped fine
1 TBSP fresh marjoram, chopped fine
1/2 TBSP fresh sage, chopped fine
2 lbs pork chops
salt & pepper to taste
3 TBSP olive oil + more for cooking
1/4 cup flour
1/2 cup dry white wine
1 cup chicken stock
1 TBSP corn starch
butter for cooking
Pat the pork chops dry with a paper towel. Add salt and pepper on both sides. Mix all the herbs, garlic and olive oil together. Generously coat both sides with the herbed mixture and let set in the refrigerator for at least an hour before cooking.
When ready to cook the pork, completely coat it in the flour and shake off all the excess flour.
In a large skillet, get the olive oil mixed with a little butter nice and hot and brown the pork on all sides for about 4-5 minutes per side.
When the meat is completely browned, remove it from the heat and keep warm. Deglaze the pan with the wine. Be careful for flareups when adding the wine. The flareups only last for less than a minute, so nothing to be worried about, just stay clear of the flames and keep everything else out of range of the flames as well.
Mix the cornstarch into the chicken stock. When the flames die down, add the chicken stock and cornstarch mixture to the wine. Bring to a boil, then reduce to a simmer and continue to cook for another couple of minutes. Add the pork chops back into the sauce to warm them up,
When everything is cooked, dish it up and top the pork chops with the wine sauce or gravy.
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1 TBSP garlic
1 TBSP fresh rosemary, chopped fine
1 TBSP fresh thyme, chopped fine
1 TBSP fresh marjoram, chopped fine
1/2 TBSP fresh sage, chopped fine
2 lbs pork chops
salt & pepper to taste
3 TBSP olive oil + more for cooking
1/4 cup flour
1/2 cup dry white wine
1 cup chicken stock
1 TBSP corn starch
butter for cooking
Pat the pork chops dry with a paper towel. Add salt and pepper on both sides. Mix all the herbs, garlic and olive oil together. Generously coat both sides with the herbed mixture and let set in the refrigerator for at least an hour before cooking.
When ready to cook the pork, completely coat it in the flour and shake off all the excess flour.
In a large skillet, get the olive oil mixed with a little butter nice and hot and brown the pork on all sides for about 4-5 minutes per side.
When the meat is completely browned, remove it from the heat and keep warm. Deglaze the pan with the wine. Be careful for flareups when adding the wine. The flareups only last for less than a minute, so nothing to be worried about, just stay clear of the flames and keep everything else out of range of the flames as well.
Mix the cornstarch into the chicken stock. When the flames die down, add the chicken stock and cornstarch mixture to the wine. Bring to a boil, then reduce to a simmer and continue to cook for another couple of minutes. Add the pork chops back into the sauce to warm them up,
When everything is cooked, dish it up and top the pork chops with the wine sauce or gravy.
_._,_._,_
