This is the easiest  pork chop recipe I know. Preparation is quick. It’s the braising/steaming factor that takes time, about 45  minutes. In the interim you can be busy making a side dish such as rice or potatoes, or a vegetable. Once it’s done, you’ll love it. Also, this recipe is healthier, no deep frying or roasting in oil or fats.

I’m sure you can also prepared this dish with lamb chops, if that is your desire. Either way, it’s a winner.



4 loin pork chops, about 1-inch thick
1 tablespoon fresh chopped sage or 1 teaspoon dried
2 cloves garlic, peeled and minced
Salt and freshly ground black pepper to taste
1 cup water
½ cup dry white wine


1. Rinse chops under cold running water and pat dry with paper towels.
2. In a small cup, saucer plate, or cutting board, mix rosemary, sage, garlic, salt and pepper. Rub the pork chops thoroughly with the mixture.
3. Place the chops in a large greased skillet, add the water, bring to a boil, cover and simmer on medium-low heat until all the water has evaporated, about 45 minutes. Remove the cover and brown chops in their own fat.
4. Add the wine and cook about 1 minute, turning the chops occasionally. The wine should be almost evaporated before serving.
Yield:  servings.