Instructions: 1. Trim all fat from pork chops (12 oz. each). Combine the sage, rosemary, garlic, salt and a few grindings fo pepper. Press a little of this mixture firmly into both sides of each pork chop.

2. In a heavy 10- to 12-inch skillet, melt the margarine with the olive oil over moderate heat. When the foam subsides, place the chops in the hot fat and brown them for 2 or 3 minutes on each side, turning them carefully with tongs. When the chops are golden brown, remove them from the pan to a platter and keep warm.

3. Pour off all but a thin film of fat from the pan, add 1/2 cup of the wine and bring it to a boil. Return the chops to the pan, cover and reduce the heat to the barest simmer. Basting with the pan juices occasionally, cook the chops for 25 to 30 minutes, or until they are tender when pierced with the tip of a sharp knife.

4. Transfer the chops to a heated serving platter and pour5 into the skillet the remianing 1/4 cup of wine. Boil it briskly over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the plan,until it has reduced to a few tablespoons of syrupy glaze. Remove the skillet from the heat. Taste for seasoning and stir in the parsley.

5. Pour the sauce over the pork chops and serve.

This is SO good! It falls in the seduction category, so it is hard to believe it might be good for you.

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Serving Ideas : Serve with rice.

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