Categories: Pork/ham, Sauces 
      Yield: 4 servings 
  
      1 ts Sage                                4 ea 1" thick pork chops 
      1 ts Rosemary                            2 tb Butter 
      1 ts Salt                                1 tb Olive oil 
      2 ea Garlic cloves chopped             3/4 c  Dry white wine 
      1 x  Freshly ground pepper           
  
  Combine Sage, rosemary, garlic, salt and pepper.  Press a little of this 
  mixture firmly into both sides of each of the pork chops. Melt butter and 
  oil in heavy 10 to 12 in skillet.   Brown chops on both sides, turning 
  carefully with tongs.   Remove and pour off all  but a small amount of fat 
  from pan.   Add 2/3 of the wine and bring to boil. Return chops to pan. 
  Cover, reduce heat and simmer until chops are tender when pressed with tip 
  of knife,  about 25 to 30 minutes. When ready to serve, remove chops to 
  heated plate.   Add remaining wine to skillet and boil down to a syrupy 
  glaze.  Pour over chops.