Pork Chops with Olives White Wine Sage and Rosemary


  • 2 lbs of pork chops (about 8 medium chops)
  • flour for dredging
  • 1/4 cup extra virgin oil
  • 3 sage leaves, plus extra for garnish
  • 2 stems of fresh rosemary
  • 2/3 cup dry white wine
  • 1/2 cup of pitted green olives
  • 2 tbs of capers, drained
  • kosher salt and fresh cracked black pepper to taste
This is super simple recipe that creates a delicious sauce to complement the pork. The pork is flavored with rosemary, sage, white wine, green olives and capers.


  • Dredge the chops in flour and shake off excess.
  • In a large saute pan heat the olive oil using medium heat.
  • Add the chops and sage leaves to the skillet and cook for 4 to 5 minutes, turning halfway through cooking.. Chops should be lightly golden .
  • Add the wine, olives and capers.
  • Lower the heat to simmer and continue to cook for another 10 minutes until the sauce begins to thicken.
  • Season with salt and pepper.
  • Remove and discard the sage and transfer the chops to a serving platter.
  • Garnish the platter with rosemary stems.
  • Pour the sauce over the meat and garnish with a few leaves of sage.


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