Roasted Pork Chops

4 bone in pork loin chops cut 1-1½ inches thick

Coarse black pepper and kosher salt to taste

2 tablespoons olive oil

½ cup dry white wine

½ lemon, juiced

2 tablespoons butter

2 tablespoons chopped fresh parsley

Heat oven to 425 degrees.

Pat dry chops with paper towel to remove excess water. Season chops liberally on both sides with coarse pepper and kosher salt.

Heat 2 tablespoons olive oil in large oven proof skillet till hot. Place chops in pan and sear for about 5-8 minutes till nicely browned. Turn chops over and place pan in oven for about 10 minutes or till thermometer placed in center of chop reads 135 to 140 degrees. Don’t over cook.

Remove chops to platter and loosely tent with foil to keep warm.

Place pan with drippings on stove over medium heat. Add wine and lemon juice and deglaze pan scraping up brown bits on bottom. Let reduce a bit then add butter and stir till sauce is silky. Add chopped fresh parsley and stir. Pour sauce over pork chops and serve with lemon wedges on the side.

Serves four.