6 3/4 inch loin cut pork chops
Adolph's Unseasoned Tenderizer, optional
2 tbsp. olive oil
Lawry's seasoned salt and seasoned pepper
Accent, optional
6 oz. MBT instant chicken broth
1/2 c. white wine
Juice from 1/2 lemon
2 oz. Maderia wine
4 tbsp. butter
6 garlic cloves

Tenderize chops with unseasoned tenderizer. Using a non aluminum skillet, sear the chops in olive oil. Turn once, then season with the salt, pepper and Accent. Place in Pyrex baking pan and season the other side of the chops. Drain the skillet. Deglaze with the chicken broth, white wine, lemon juice and Maderia wine. At end of deglazing, add 4 tablespoon of butter. Pour mixture over chops. Place garlic cloves on top of each chop. Bake 50 minutes, 300 degrees. Turn once while baking.