Dinner just became an event.
Oh, and did I mention it's not only really yummy but really easy, too? Sorry. Guess I overlooked that little tidbit.
Baked Pork Chops with White Wine Sauce
- 3 pork chops, cut 1 inch thick
- 1-½ to 2 T lard or other healthy oil that has a higher smoke point
- Salt & pepper
- 1/8 t thyme
- 1 T butter
- 1 garlic cloves, halved
- ¼ C dry white wine (i.e. Chardonnay)
- Preheat the oven to 325 degrees.
- Dry the pork chops on paper towels.
- Heat the lard or oil in a casserole dish or cast iron skillet until it is moderately hot. Brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish if needed.
- Season chops with salt, pepper, and 1/8 t thyme if they have not been previously marinated.
- Pour the fat out of the casserole and add the butter and garlic, allowing the butter to melt.
- Return the chops to the casserole, overlapping slightly, and baste them with the melted butter.
- Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
- Turn and baste the chops once or twice.
- Remove chops to serving platter.
- Remove all but 1 T of fat from the casserole and add in the white wine.
- Boil rapidly, scraping up crusty bits and juices until you have about 1/4 cup of concentrated sauce. Pour sauce over chops and anything else that just happens to get in the way.