Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 teaspoon sage leaves
- 1 teaspoon rosemary leaves, crushed
- 1 teaspoon garlic pwdr
- 1/4 teaspoon black pepper
- 4 lean (1 inch thick) pork chops, trimmed (about 1 1/2 pound)
- 1 T butter
- 1 T extra virgin olive oil
- 3/4 c. dry white wine, divided
- 1 teaspoon parsley flakes
Direcciones
- In a small bowl, put together sage, rosemary, garlic pwdr and black pepper. Rub the spice mix into both sides of each chop. In a large frying pan, heat butter with extra virgin olive oil till hot. Add in chops; brown well on both sides. drain off drippings. Add in 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered, till the chops are tender, about 30 min, basting occasionally.Remove chops; keep warm. Add in remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, till syrup consistency, about 3 min. Remove from heat; stir in parsley and pour over pork chops. Makes 4 servings.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 191g | |
| Calories 239 | |
| Calories from Fat 76 | 32% |
| Total Fat 8.67g | 11% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 40mg | 2% |
| Potassium 252mg | 7% |
| Total Carbs 8.65g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.13g | 1% |
| Protein 0.94g | 2% |
