Thursday, September 23, 2010

Wine Herbed Pork Chops

I made this last night and it was delish!

1/2 cup dry white wine
2 teaspoons crushed fennel
1 teaspoon marjoram -- dried
2 teaspoons basil
1 clove minced garlic
1/4 teaspoon salt
2 tbsp. oil
4-6 pork chops

Combine wine and spices in a small bowl; set aside.

Heat oil in a large skillet. Cook pork chops over medium-high heat for 3 minutes on each side. Add wine and spice mixture. Cover, reduce heat, and simmer for approximately 5-8 minutes or until no longer pink.

Note: This makes a great freezer meal. Just put cooked chops and wine sauce in a freezer bag, and freeze for up to 2 months. When ready to eat – thaw and reheat contents of freezer bag in a large skillet until thoroughly warmed.

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