Pork Chops with Sage and Thyme

Serves 4

4 boneless pork loin chops (6 ounces each)

Coarse salt and ground pepper

1 tbsp. olive oil

1 tbsp. butter

1 medium shallot, minced

1 tsp, chopped fresh sage, or ¼ tsp. dried

¼ tsp. dried thyme

¼ cup dry white wine

  1. Generously season pork chops with salt and pepper.
  2. Heat oil and butter in a skillet over medium heat; add pork chops.,
  3. Cook till browned, 3 minutes per side.
  4. Transfer to a plate and keep warm.
  5. Add the shallot to the skillet and cook until softened. 1 to 2 minutes
  6. Add sage, thyme and wine. Simmer until sauce is reduced to about 1/3 cup. Add any accumulated juices from the chops.
  7. Transfer chops to plates, drizzle with sauce and serve.

Serve with: Rice, or buttery boiled potatoes, green beans.

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