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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This is actually a recipe from Rachel Ray's 30 min collection, but it's for Lamb chops. I looked at the prices of lamb chops vs. pork chops and decided to just use pork chops. It's fairly simple and easy, nevertheless. Ingredients:
4 pork chops, bone-in |
4 tablespoons fresh sage, leaves stripped & chopped |
2 tablespoons olive oil, divided |
2 tablespoons butter |
1/2 cup dry white wine |
salt & pepper |
Directions:
1. Heat skillet to medium high.
2. Season chops: Drizzle with some olive oil, season with salt and pepper on both sides, rub on sage (both sides).
3. Add 1 Tablespoon of olive oil to heated skillet, add butter and melt.
4. Add pork chops, cook 5 minutes on each side or until cooked through.
5. Transfer chops to warm platter.
6. Add wine to pan and scrape drippings.
7. Pour drippings over chops and serve.
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