amazing!! so used to over cooked pork chops, but these came out nice & soft!! will be making again

First of all this dish is highly underrated. Never cooked with wine so wasn’t sure how it would turn out but it was fantastic. 1. I fried my pork chop in a cast iron skillet (makes everything taste better) for a few minutes on both sides. After I Removed them from the pan to make the sauce. 2. I trippled the ingredients to get more sauce since I had about seven chops and also added mushrooms and used fresh rosemary from the garden. The taste was good but it was missing something. That’s when I added 2 tbls of brown sugar and BAM!!!! The sauce went to another level! 3. I laid my chops on a foil covered flat baking sheet and drizzled some of the sauce on top. I popped them in the oven with the broiler on low to get a nice brown char and carmalization of the sugar. This was only for about 2-3 minutes. The broiler cooks faaaast so keep and eye on it... literally! 4. Took the chops out of the oven and let them rest for a bit. Then plated with herb roasted potatoes and steamed veggies. It was deliiiicious and is now a permanent staple in my recipie catalog.

They were delicious and low effort to make. I love the sauce too.

Pork chops were great. I seasoned the pork chops before searing them and they turned out delicious

Good. Pork chops a kite thin so cooked more than preferred