- thick pork chops, boneless back ribs or pork loin
- olive oil
- garlic powder
- 1 c white wine
Sprinkle both sides meat with thyme and garlic powder. Put oil in hot pan and brown meat, turn once. Meat will be almost done. Remove the meat to a plate. Add the wine and deglaze pan, put meat back in pan, cover, and simmer until done - approximately 10 minutes but depends on thickness of meat. Check meat with thermometer. Cook to at least 160 degrees. Remove from pan again. Uncover, continue cooking (just a few minutes) to thicken sauce. Put meat back in to reheat a bit.
Best to serve with a rice dish (savory, pilaf, etc.) to take advantage of the broth.