Easy and Delicious! Thanks for the great recipe! I made it with Ina's rosemary polenta (from the food network) and they went very well together.

My boyfriend LOVED these chops and they were super easy to make!

The Modenese Pork Chop recipe was "okay". I followed as directed but I thought that the flavour was a little bit plain and boring. On the plus side this recipe was easy to make and can be made with ingredients lying around the house. I don't think I'll make this recipe again as I don't eat pork very often and I really was looking for something with a little more "bang".

My dad loves wine, so he loved these pork chops. I made them with his special homemade wine. Yum.

Made these pork chops exactly as directed. We didn't change a thing, and they were soooooo good! Excellent, easy to prepare recipe! Thanks for sharing!

These were wonderful. I did make a couple of changes based on some other reviews... browned chops in half butter, half olive oil. Substituted wine with a mix of apple juice and chicken broth, and used fresh rosemary. In any case, they were great and the broccoli was divine!

A pretty darned accurate and authentic style of traditional Italian cooking! (See, we DO eat more than pasta and pizza, although this IS good with pasta, or roasted potatoes too!) Use olive oil and, if you can, fresh rosemary. And be sure not to overcook your chops or they'll be tough and dry. Growing up we always prepared chicken this way too--particularly good with a cut up fryer rather than boneless chicken breasts as you want to cook this long enough to infuse all these wonderful flavors into the meat. Simple yet delicious.

good change from the sweeter chops I usually make. I did add a bit more chicken broth (sub for wine) to make more sauce in the end. It was great! Served over brown rice.

I love this recipe. I make it a couple times a month. I substitute the wine with chick broth. Lately I've forgotten to add garlic and it's still good. After the chops are finished I like to use the pan with all the juices cooked down to fry up some pirogies.

I was a little skeptical that so few ing could make such a wonderful sauce, but they sure did! I'm a big fan of EVOO, but not for this sauce. I think the "nutty" flavor of the browned butter is what gives this sauce its rich flavor. They only changes I made were to season the chops (salt, pepper, garlic powder) & add a little 1/2 & 1/2 at the end (just enough to turn it a light carmel color). My chops were a little dry, but my chops are always dry :) DH said make sure you don't lose this recipe...can't wait to try it on chicken!

Excellent! Didn't change a thing!

My boyfriend and I loved this. It's a keeper. First I dusted my chops with flour, then used half olive oil and half butter to brown. I used half thyme and half rosemary. And I was a little more generous with my garlic. And used lemon pepper instead of regular pepper. They came out great with a side of broccoli and mashed potatoes. They came out great!

I've made something like this for a couple of years now and its really delicious! I dust the chops in flour before browning in butter and then remove them and add garlic and hot chicken stock (that has a few sprigs of rosemary steeped in it) to the pan and cook it until its thickened. Instead of pouring the sauce over the chops I mixed into some cooked chopped spinach...it was really delicious and I'll be making this again!

I've never cooked with wine before and I don't cook very good so I was nervous about how this would come out. It's amazing how deliciuos it turned out for being so simple! Thank you for this recipe!

As some of the comments said, I used olive oil to brown the chops. And then cooked them in the white wine sauce. These pork chops came out amazing, in my search for healthy pork chop recipes, I have found nothing that compares to this recipe. Simple and tasty!

Excellent. Reminded us of mussels that we make so much that we had to have them the next day.