A Matter of Taste, 1965
30 minutes — 4 Servings | ||||||||||||||||||||
Ingredients
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InstructionsPut 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. |
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NotesYou might be able to use a fifth pork chop if your pan is big enough and the chops are small. |