This dish simmers on the stove top to marry the flavors of the pork chops with herbs and garlic. It is delicious with mashed potatoes and, of course, a glass of our estate grown Tres, a blend of Grenache, Syrah and Mourvèdre.
2 tbsps Extra Virgin Olive Oil
1 Medium Onion chopped
4 Boneless Pork Chops
3 Garlic cloves (minced)
2 tbsps Parsley - fresh (heaping, chopped)
1 tsp Sage - dry (chopped)
1/2 tsp Thyme leaves - dry
1/2 tsp Rosemary - dry (chopped)
1 cup Chicken Stock
1 tbsp Butter
Salt and Pepper to taste
4 tbsps All-purpose Flour
Heat the olive oil in a large skillet or sauté pan over medium heat. Add onions and saute, stirring, until lightly browned.
Meanwhile, sprinkle the pork chops with salt and pepper and dust with flour. Add the pork chops to the skillet and brown on both sides, about 4 minutes on each side.
Add the garlic, herbs, chicken broth, and butter; reduce heat to low, cover, and simmer for 25 minutes. If the pork chops are very thick, simmer for 5 to 10 minutes longer.