- 1 pound Oliver’s Natural Sustainable bone-in Pork Chop
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil or olive oil
- 3 tablespoons butter
- 4 cloves garlic chopped
- 1 cup white wine
- 1 sprig rosemary
- 1 tablespoon parsley chopped
Heat a skillet over medium to medium-high heat. Preheat the oven to 350-degrees; sprinkle salt and pepper over both sides of the pork chops. Drizzle oil in the heated pan and carefully lay in the seasoned pork chops. Cook until the pork chops are nicely browned, about 3 minutes. Turn the chops over and place the sprig of rosemary in the pan. Cook for another 2-3 minutes. Place the pan in the preheated oven and bake for 5-7 minutes. Cook the chops until the internal temperature reaches between 140 and 145 degrees. Remove the pork chops from the pan, toss out the rosemary and return the skillet to the stove over medium heat.
In the hot skillet, melt 1 tablespoon of the butter. Add the chopped garlic and stir for half a minute. Pour in the white wine and stir well. Bring to a simmer and continue to cook until it has reduced by half. After it has reduced, add the remaining 2 tablespoons of butter and stir until it has completely melted. Turn off the heat.
Place the pork chops on plates and cover with the garlic white wine sauce. Top it all off with some freshly chopped parsley.