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Ingredients
- 1 tsp sage
- 4 x 1" thick pork chops
- 1 tsp rosemary
- 2 tsp butter
- 1 tsp salt
- 1 tsp extra virgin olive oil
- 2 x garlic cloves minced
- 3/4 c. dry white wine
- 1 x Freshly grnd pepper
Directions
- Combine Sage, rosemary, garlic, salt and pepper.
- Press a little of this mix firmly into both sides of each of the pork chops. Heat 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 in 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer till chops are tender when pressed with tip of knife, about 25 to 30 min. When ready to serve, remove chops to heated plate. Add in remaining wine to skillet and boil down to a syrupy glaze. Pour over chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 112 | |
| Calories from Fat 62 | 55% |
| Total Fat 6.91g | 9% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 787mg | 33% |
| Potassium 113mg | 3% |
| Total Carbs 2.59g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.37g | 0% |
| Protein 2.08g | 3% |
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