Ingredients
1 onion, thinly sliced
2 tablespoons butter
12 teaspoon garlic powder
14 teaspoon pepper
2 tablespoons flour
1 teaspoon dried sage
1 teaspoon dried thyme
4 pork chops, 1/2 inch thick
34 cup white wine
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Ground onion — rubs, dressings, soups, universal seasoning
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Seal out syn-propanethial-S-oxide — tear-free onion prep
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
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saute onion in butter. remove onions and keep warm. combine garlic, pepper, flour, sage and thyme and press onto both sides of meat. brown pork chops in pan with remaining butter, remove the chops. add 1/2 cup wine to pan and bring to a boil. return pork chops to pan and cover, reduce heat to a simmer for 30 minutes. remove pork chops and add remaining 1/4 cup wine to pan. broil over high heat until reduced to a syrupy glaze. pour sauce over chops and top with onions. enjoy--.