1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. black pepper
4 lean (1 inch thick) pork chops, trimmed (about 1 1/2 lb.)
1 tbsp. butter
1 tbsp. olive oil
3/4 c. dry white wine, divided
1 tsp. parsley flakes

In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub the spice mixture into both sides of each chop. In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. drain off drippings. Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered, until the chops are tender, about 30 minutes, basting occasionally.

Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrup consistency, about 3 minutes. Remove from heat; stir in parsley and pour over pork chops. Makes 4 servings.