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Pork Wine

James's Sage Pork Chops White Wine

1 tsp sage
4 x 1" thick pork chops
1 tsp rosemary
2 tsp butter
1 tsp salt
1 tsp olive oil
2 x garlic cloves chopped
3/4 cup dry white wine
1 x Freshly ground pepper

 Method :
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.