Pork Chops Braised in White Wine

This is another recipe from my Mom's book.

1 tsp. sage leaves
1 tsp. rosemary leaves, crushed
1 tsp. garlic powder
1/4 tsp. ground black pepper
4 lean pork chops, 1-inch thick trimmed (1-1/2 pounds)
1 Tbsp. unsalted butter
1 Tbsp. olive oil
3/4 cup dry white wine, divided
1 tsp. parsley flakes

In a small bowl, combine sage, rosemary, garlic powder and black pepper. Rub spice mixture in 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 tender, about 30 minutes, basting occasionally.

Remove chops; keep warm. Add remaining 1/4 cup wine. Boil briskly over high heat, stirring constantly, until syrupy, about 3 minutes. Remove from heat; stir in parsley and pour over chops.