Hope these help.

Joe

PORK CHOPS BRAISED IN WHITE WINE
1 tsp. sage leaves, crumbled
1 tsp. rosemary leaves
1 tsp. minced garlic
1 tsp. salt
Freshly ground pepper
4 center-cut loin pork chops, 1" thick
2 tbsp. butter
1 tbsp. olive oil
3/4 c. white wine
1 tbsp. freshly cut chopped parsley
Combine spices. Press a little of this mixture firmly into each chop. In a heavy skillet melt butter and oil over moderate heat. Brown chops for 2 or 3 minutes on each side, turning them with tongs. When golden brown remove from pan to platter. Pour off all but a thin layer of fat from pan, add 1/2 cup wine and bring to a boil. Return chops to pan, cover. Reduce heat to a simmer. Basting the chops occasionally. Cook for 25-30 minutes. Place chops in a heated platter. Pour 1/4 cup of wine into skillet. Boil until juice is reduced to a glaze. Pour sauce over chops. Sprinkle with parsley and serve.

PORK CHOPS IN WINE
3 tbsp. vegetable oil
1/2 lb. fresh mushrooms, sliced
1 med. onion, sliced
1 clove garlic, crushed
4 pork chops
3/4 c. cooking wine
3/4 c. water
1/2 tsp. salt
1/2 tsp. basil
1/8 tsp. pepper
2 med. tomatoes, chopped
1 tsp. chopped parsley
1 1/2 hours before serving: Cook mushrooms, onion and garlic in 12 inch skillet, in oil, over medium heat until tender. Transfer to bowl with slotted spoon. Brown chops in skillet with drippings. Add wine and seasonings, bring to boil, stir occasionally to loosen bits on bottom of pan. Reduce heat to low, cover and simmer 45 minutes. Return vegetables to skillet and add the tomatoes. Cover and cook about 15 minutes and all vegetables are tender. Skim off fat, sprinkle with parsley and serve. Delicious with rice.

PORK CHOPS BRAISED IN WHITE WINE
1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. black pepper
4 lean (1 inch thick) pork chops, trimmed (about 1 1/2 lb.)
1 tbsp. butter
1 tbsp. olive oil
3/4 c. dry white wine, divided
1 tsp. parsley flakes
In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub the spice mixture into both sides of each chop. In a large skillet, heat butter with olive oil until hot. Add chops; brown well on both sides. drain off drippings. Add 1/2 cup of the wine. Bring to a boil. Reduce heat and simmer, covered, until the chops are tender, about 30 minutes, basting occasionally. Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrup consistency, about 3 minutes. Remove from heat; stir in parsley and pour over pork chops. Makes 4 servings.

CHICKEN IN CABERNET SAUVIGNON
1/2 lb. bacon, cut into quarter strips
3-4 lbs. boneless chicken breasts
1/2 lb. sm. mushrooms
1 (14 1/2 oz.) can beef broth
1 c. Cabernet Sauvignon
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1 tbsp. water
1 lb. onions, cut in quarters
In a Dutch oven over medium heat, cook bacon until very crisp. Remove from pan and set aside. Add chicken and onions to the bacon fat and cook until browned, about 20 minutes. Remove chicken and onions from pan. Add mushrooms and brown, then remove from pan. Pour the beef broth into the pan and boil until the liquid is reduced to 1 cup. Stir in the wine and mustard. Blend well. Add chicken, bacon, mushrooms and onions. Cook covered on medium-low heat until chicken is done. Remove everything to a serving dish and keep warm. Degrease pan if necessary. Blend cornstarch and water and add to sauce, stirring until thickened. Pour over all and serve.