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Pork Chops With White Wine And Herbs Recipe
|Oregano||1 Tablespoon, freshly chopped|
|Marjoram||1 Tablespoon, freshly chopped|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Pork loin chops||4 Large (About 3/4 Inch Thick)|
|Butter||2 Ounce (50 Gram)|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Parsley||1 Tablespoon, freshly chopped|
Serving size: Complete recipe
Calories 1395 Calories from Fat 797
% Daily Value*
Total Fat 90 g138%
Saturated Fat 43.2 g216%
Trans Fat 0.4 g
Cholesterol 434.7 mg
Sodium 673 mg28%
Total Carbohydrates 30 g9.9%
Dietary Fiber 13.4 g53.5%
Sugars 2.6 g
Protein 99 g197.7%
Vitamin A 99.1% Vitamin C 61.6%
Calcium 68% Iron 130.7%
*Based on a 2000 Calorie diet
Coat the pork chops with the herb mixture.
Melt the butter in a frying pan.
Add the chops and fry for 3 minutes on each side, using tongs to turn them.
Pour in half the wine and bring to the boil.
Cover and cook for 30 to 40 minutes or until tender.
Transfer the chops to a warmed serving dish and keep hot.
Dissolve the cornflour in the remaining wine.
Stir in a little of the hot liquid and add to the pan, stirring constantly.
Bring to the boil, stirring well.
Simmer for 3 to 5 minutes or until thickened and smooth and pour over the chops.
Sprinkle with the parsley and serve.