1 tsp. sage leaves, crumbled
1 tsp. rosemary leaves
1 tsp. minced garlic
1 tsp. salt
Freshly ground pepper
4 center-cut loin pork chops, 1" thick
2 tbsp. butter
1 tbsp. olive oil
3/4 c. white wine
1 tbsp. freshly cut chopped parsley

Combine spices. Press a little of this mixture firmly into each chop. In a heavy skillet melt butter and oil over moderate heat. Brown chops for 2 or 3 minutes on each side, turning them with tongs. When golden brown remove from pan to platter.

Pour off all but a thin layer of fat from pan, add 1/2 cup wine and bring to a boil. Return chops to pan, cover. Reduce heat to a simmer. Basting the chops occasionally. Cook for 25-30 minutes. Place chops in a heated platter. Pour 1/4 cup of wine into skillet. Boil until juice is reduced to a glaze. Pour sauce over chops. Sprinkle with parsley and serve.