Pork Chops Braised in White Wine

From: Patricia in Calgary

On Oct 2, 2009

I was a little leery because rosemary is not my favourite herb, but this was very tasty indeed. I would make this again. I cooked the dish in a non-stick skillet, so I think I could have cut down on the oil and butter some. Yes, I used butter, not being a margarine fan. Also, I am on a low-salt diet, so I didn't add the entire salt amount. My aunt thought this was quite tasty as well. We'll be making this again. I think I should invest in a mortar and pestle so I can grind the rosemary into a more fine powder. Thanks for the great recipe, TXOLDHAM.

From: Rinshinomori

On Sep 25, 2009

I was going to post this recipe as a private recipe since the page from my book "Recipes: The Cooking of Italy, Foods of the World - Time Life" dated 1968 is getting very hard to read from overuse and I found the same same recipe here. I really like this pork chop recipe and have been making this recipe for almost 40 years. I find it best to use Niman's pork chop as well as using freshly chopped rosemary instead of dry if you have an access to fresh rosemary. This is a comfort food and goes really well with many sides. The original recipe used butter instead of margarine and that's how I make mine.

From: WiGal

On May 4, 2009

Very good. Love the seasoning for this! I subbed apple juice for the white wine b/c I also paired KateL Fragrant Basmati Rice With Apple Juice and Ginger with this. Made for I Recommend game. Thanks TXOLDHAM for posting.

From: Chef #850607

On Feb 3, 2009

this was a very tasty yet simple dish to make. i subbed imitation butter flavor for the butter and lots of garlic powder in lieu of real garlic. i also added mushrooms to the sauce. the white wine sauce with mushrooms was excellent over rice (and probably my favorite part!) i probably eat pork twice a year - this is the recipe i will be using. though i might use sherry next time as another reviewer suggested.