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Instructions |
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Mix first 6 ingredients together and rub them on the pork. Place in a covered bowl and refrigerate 6 to 12 hours. Turn the meat 2 to 3 times. Take the meat out an hour before proceeding with the recipe.
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Preheat the oven to 325 degrees. Place rack in lower third of the oven.
Scrape the rub off the pork chops and dry the meat with a paper towel.
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Heat oil in a cast iron frying pan until moderately hot. Brown the chops for 3-4 minutes on each side. Transfer chops to a dish.
Pour fat out of the pan and add the butter and garlic. Return the chops to the pan and baste them with the butter. Cover and heat the pan until the meat is sizzling, then set it in the oven for 25-30 minutes. Turn and baste the chops once or twice.
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Arrange the chops on a hot platter. Remove all but 2 tbl of the fat from the pan. Pour in the wine and boil rapidly, scraping up the bits in the pan. Reduce sauce. Add final tsp of butter. Pour over the chops and serve.
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Originally Submitted
12/31/2012
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