Modenese Pork Chops

From the kitchen of Stephanie Knewasser

4 Tbsp butter

4 pork chops

1/2 c dry white wine

1 tsp salt

1/8 tsp pepper, plus a little more

1/4 – 1/2 tsp rosemary

2 cloves garlic, minced

Melt butter in a large skillet.

Brown chops on both sides, covered (about 5 minutes per side).

Add remaining ingredients.

Simmer, uncovered, until chops are cooked through.

Careful not to overcook.

Pour juice over chops & serve.


  • These are very quick & easy. I always steam broccoli crowns then saute them in the pan juices. The smell of these cooking is fantastic.

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