Blanc Chops
½ Cup dry white
wine
1 Tablespoon olive oil
2 Lean pork chops, thick
½ Teaspoon rosemary,
crushed
2 Cloves garlic, crushed
1 Scallion, white only,
chopped
1 Tablespoon fresh Italian
parsley, chopped
Salt and freshly ground
black pepper
1.
Place the pork chops in a baking dish and pierce with a fork several
times on both sides.
2.
In a bowl, combine the wine, onion, garlic, olive oil, rosemary, parsley,
salt and black
pepper. Stir to blend.
3.
Pour the liquid over the pork chops and marinate in the refrigerator for
at least 4 hours to
over night.
4.
Bake covered with all the liquid in a preheated 375º F oven for 30
minutes or until the juices
run clear.
