Yield: 4 Servings
|4 \N||Pork loin chops; 1/2 pound each|
|1 tablespoon||Dried sage; crumbled|
|2 tablespoons||Olive oil|
|4 larges||Onions; sliced thin|
|¼ cup||Dry white wine|
|2 tablespoons||Fresh sage; chopped|
1. Salt and pepper the pork chops on both sides and rub well with the dried sage.
2. Heat olive oil in cast iron pan over medium high heat and brown pork chops on both sides , about 3-4 minutes. Reduce heat to low and cook uncovered about 20 minutes. Transfer chops to plate and set aside.
3. Add onions to skillet and saute on medium high till wilted or about 10 minutes. Add wine and stir scraping up the browned bits on bottom of skillet. season with salt and pepper and add fresh sage.
4. Return the chops to skillet and bury in the onions. Cook until warmed through about 5 minutes. Serve immediately.
Serving Ideas : Serve with buttered egg noodles and applesauce.
Recipe by: Sheila Lukin's USA Cookbook Posted to MC-Recipe Digest by Dan Taylor <dant69@...> on Feb 15, 1998