Pork Chops in Wine Sauce

• 1 tsp sage
• 1 tsp rosemary
• 2 cloves garlic, chopped
• 1 tsp salt
• 1 tsp freshly grd pepper
• 4 1-inch thick pork chops, about 1/3 pound each
• 2 tbsp butter
• 1 tbsp olive oil
• 3/4 cup dry white wine

1. Combine sage, rosemary, garlic, salt, and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in a heavy 10-inch skillet. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops.

2. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add two thirds of the wine and bring to a boil. Return chops to pan. Cover, reduce heat, and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes.

3. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops.