Ingredients:
4 medium pork chops
2 teaspoons sage
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons carraway seeds (optional)
1/2 cup dry white wine
2 teaspoons rosemary
4 tablespoons chopped shallot
2 teaspoons sage
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons carraway seeds (optional)
1/2 cup dry white wine
2 teaspoons rosemary
4 tablespoons chopped shallot
Recipe:
1. Mix all the chopped herbs and shallot with pepper and salt and sprinkle on both sides of each chop.
2. If you like sprinkle the pork chops with carraway seeds before frying.
3. Put chops in a shallow pan with just enough water to cover them.
4. Cook slowly until it has evaporated and chops are brown.
5. Turn them occasionally; when tender add the wine, cook for a moment to loosen the gravy on sides of pan and serve.
2. If you like sprinkle the pork chops with carraway seeds before frying.
3. Put chops in a shallow pan with just enough water to cover them.
4. Cook slowly until it has evaporated and chops are brown.
5. Turn them occasionally; when tender add the wine, cook for a moment to loosen the gravy on sides of pan and serve.
Serves:
4
Notes:
Serving suggestion
Serve with a side dish of Celery with Peas and a Tomato Salad with Herb Dressing.