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| 4 | Lean chops, about 3/4" thick |
| | salt |
| | black pepper freshly ground |
| 2 Esslöffel | olive oil |
| 2 | Cloves garlic crushed |
| 2 Esslöffel | parsley fresh, chopped |
| 1 Tasse | Light dry wine (or more) |
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Wash, trim and dry the chops and season with salt and pepper. Heat the oil in a large, shallow pan and fry the chops, uncovered in a single layer for 3-4 minutes on each side, until lightly browned. Lift out onto a plate.
Add the garlic and parsley to the pan, stir and fry for 1-2 minutes, then pour the wine and bring to a simmer, deglazing the pan in the process. Return the chops, cover and simmer for 30-35 minutes until tender.
Arrange the chops on a hot serving dish. Boil the pan juices rapidly, uncovered until reduced by about half and spoon over the chops. Serve with steamed potatoes or plain rice. Tratidionally, this dish is accompnied by a glass of young Chianti.
Donaghy instructor.
Typos by Jim Kirk - captain@iquest. Net
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