Porkchop Supper

The other night I decided to make something really good (meaning with some meat other than hamburger or chicken). This is what I came up with.

1 can of green beans
- added a little salt, pepper, and basil.
Didn't really make much of a difference that I could tell.

1 pouch of garlic flavored rice
-I'm not really impressed with pouched rice so far.
The pouched noodles (Alfredo, beef, etc.)are amazing, but not so much the rice.

4 pork chops, pan fried
- 1 1/2 teaspoon of rosemary
- 1 1/2 teaspoon of savory
- 1 teaspoon of celery salt
- Pepper to taste
- Seasoning Salt to taste
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 teaspoon flour (optional)

Coat the pork chops with the spices while you heat the butter and oil in a heavy duty frying pan. Brown the pork chops. Drain MOST of the fat from the pan and add 3/4 of the wine to the pan, bringing it to a boil. Cover the pan and let simmer for about a half hour. Take the chops out and set aside (preferably on a heated plate). Add the last 1/4 cup of wine to the pan and bring to a boil. You're supposed to boil until it turns into a syrup-y mixture and then use that to pour over the pork chops. Mine took a while to look right so I poured the mixture into a pan and added a teaspoon of flour. If you do this, keep it boiling and add the flour a little bit at a time, stirring non-stop or your gravy will come out lumpy.