Recipe - Jims Pork Chops In Wine

4 Lean chops, about 3/4" thick
Salt, to taste
Freshly ground black pepper
2 tablespoon Olive oil
2 Cloves garlic, crushed
2 tablespoon Chopped fresh parsley
1 cup Light dry wine (or more)

Wash, trim and dry the chops and season with salt and pepper. Heat the oil
in a large, shallow pan and fry the chops, uncovered in a single layer for
34 minutes on each side, until lightly browned. Lift out onto a plate.

Add the garlic and parsley to the pan, stir and fry for 12 minutes, then
pour the wine and bring to a simmer, deglazing the pan in the process.
Return the chops, cover and simmer for 3035 minutes until tender.

Arrange the chops on a hot serving dish. Boil the pan juices rapidly,
uncovered until reduced by about half and spoon over the chops. Serve with
steamed potatoes or plain rice. Tratidionally, this dish is accompnied by a
glass of young Chianti.

Source: Omalia Cooking School "The Fabulous Tuscany Region" Melyssa
Donaghy instructor.

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #260 by Jim Kirk captain@iquest.net on Oct
02, 1997