Pork Chops Modenese

A Matter of Taste, 1965

30 minutes — 4 Servings

Ingredients

4		pork chops
		salt and pepper
1	teaspoon	fresh sage, or 1/2 teaspoon dried
1	teaspoon	fresh rosemary, or 1/2 teaspoon dried
1	clove	garlic, very finely chopped
1⁄2	cup	dry white wine

Instructions

Put the pork chops side-by-side in a large, lightly greased frying pan. Sprinkle with salt, pepper, minced herbs, and garlic. Cover with water. Cover the frying pan and cook slowly until the water has evaporated and the chops begin to brown in the pan. When they are nicely browned on both sides, add the wine. Allow the wine to reduce by nearly half. Serve hot.

Notes

You might be able to use a fifth pork chop if your pan is big enough and the chops are small.