Ingredients
4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine
Preparation
Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.
