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 | I trust all who celebrated Thanksgiving had a save and happy holiday, and that you have gotten over Turkey. One thing you likely don't want to do now is cook something involved, and if that's the case these pork chops in wine sauce certainly fit the bill. They're both quick and easy to make. Better yet, you don't even have to watch them as they cook!
4 boned pork chops, weighing about 1/3 pound (150 g) each, pounded gently to thin them some
4/5 cup (200 ml) dry white wine
The needles from a 4-inch (10 cm) sprig of fresh rosemary
5-6 fresh sage leaves
1 clove garlic, peeled
2 tablespoons of olive oil
Salt and pepper to taste
Preheat your oven to 380 F (190 C).
Combine the herbs and chop them.
Season the pork chops with salt and pepper and rub both sides with the herb mixture. Oil a baking pan large enough for the chops to lie flat in a single layer and put the chops in it. Sprinkle the wine over them, adding enough water to cover, and roast them for about 20 minutes, by which time the sauce will have thickened nicely.
If you want the sauce thicker yet, remove the chops to a heated platter and keep them warm while thickening the sauce over a medium flame. Don't overdo it, however, and serve the chops with their sauce.
Accompaniments? Mashed potatoes and recooked spinach will be quite nice, and in terms of a wine red, and I might go with a Torgiano, from Umbria, or a Montecucco, from the Tuscan Maremma.
Yield: 4 servings pork chops with wine. | |
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