~4 pork chops, about 1 inch thick~Salt and freshly ground black pepper to taste
~2 tablespoons olive oil
~1/2 cup dry white wine
~1 teaspoon minced garlic
~1/2 cup chicken stock
~1 tablespoon butter
~1 tablespoon freshly squeezed lemon juice
~Minced fresh parsley leaves for garnish
1. Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than 4 minutes, and preferably less.
2. Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes. Add 1/2 cup of stock, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.
3. Remove the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup of stock; cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter over medium heat; add the lemon juice, pour over the chops, garnish, and serve.
I served the pictured Pork Chops with Long Grain and Wild Rice, which went well. Happy Cooking!
PS - I've been informed that certain individuals will only "follow" my blog if I post gluten-free recipes... so be warned... gluten-free is coming!!
