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.
NOTES
- 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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