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PORK CHOPS IN WINE SAUCE

1 Teaspoon(s) Sage

4 1" thick pork chops

1 Teaspoon(s) Rosemary

2 Tablespoon(s) Butter

1 Teaspoon(s) Salt

1 Tablespoon(s) Olive oil

2 Garlic cloves chopped

3/4 Cup(s) Dry white wine

Freshly ground pepper

Combine Sage, rosemary, garlic, salt and pepper.

Press a little of this mixture firmly into both sides of each of the

pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown

chops on both sides, turning carefully with tongs. Remove and pour

off all but a small amount of fat from pan.

Add 2/3 of the wine and bring to boil. Return chops to pan. Cover,

reduce heat and simmer until chops are tender when pressed with tip of

knife, about 25 to 30 minutes. When ready to serve, remove chops to

heated plate. Add remaining wine to skillet and boil down to a

syrupy glaze. Pour over chops.