Ingredients:

2 whole butterflied pork chops (cut each in half), 3/4 to 1-inch thick

1/2 cup parsley, finely chopped

2 tablespoons fresh thyme, finely chopped

2 tablespoons fresh rosemary, finely chopped

2 tablespoons olive oil

3/4 cup dry red wine

Directions:

Cut each pork chop in half to make two servings. Trim excess fat from the pork chops, if desired. Combine the chopped parsley, rosemary and thyme in a shallow bowl. Brush the pork chops with olive oil and season with salt and pepper. Coat both sides of each chop with the chopped herbs, pressing the mixture firmly onto the meat.

Heat the oil in a large stainless (ovenproof) skillet over medium-high heat. Place the pork chops in the pan and brown, about 1 1/2 to 2 minutes. Turn the chops over and brown for 1 minute more. Place the skillet with the chops in a 400-degree oven and roast for about 10 minutes, until the chops reach 145 degrees, or until desired doneness is achieved. Remove the pork chops to a warm platter. Pour off the fat from the skillet. Add the red wine to the skillet and reduce by half over medium-high heat, scraping up the brown bits.

To serve, pour a spoonful of the wine sauce on each plate and place a pork chop on the sauce. Serves 4.