Here's a Classic....
Adapted from The New York Times Cookbook, by Craig Claiborne (Harper & Row, New York, 1961). Once you've had them like this, you may not want them any other way:
HERBED PORK CHOPS
1 tsp. rosemary
1/2 tsp. sage
1 clove garlic, minced
Fresh-ground pepper to taste
4 large pork chops, about an inch thick
1 cup low-sodium or homemade chicken stock
1/2 cup dry white Vermouth (or another 1/2 cup of stock, reserved)
Mix the rosemary, sage, garlic and pepper. Rub the chops with this mixture.
Place the chops in a skillet, add the 1 cup of chicken stock, and cover. Bring to a simmer and simmer until the liquid has evaporated, about 35-45 minutes. Raise the heat and brown the chops in their own fat. If they are very lean, a couple of teaspoons of olive oil may be needed.
Add the Vermouth (or the 1/2 cup chicken stock) and cook, turning the chops once, for about another minute, deglazing the pan. This liquid should be syrupy. Serve immediately, with the deglazing liquid spooned over the chops.
NOTE: You will notice that there is no salt in the recipe. This is because the chicken stock's salt concentrates, and no more is usually needed. The use of stock is my own addition; Claiborne's original recipe called for water. Pork was tastier in 1961, when his book was written; the stock restores some of the flavor lacking in present-day pork.
This works extremely well with fettucine Alfredo; the light, savory, herbal flavor is a perfect counterpoint to the creamy richness of the pasta.
