Riesling Braised Pork Chop

When the going gets tough, it's nice to go back to your roots and cook something comforting. Pork chops with spaetzle (homemade German pasta) always remind me of my grandfather who was a great cook and baker. German foods where his specialty, so whenever I get bad news it's always fun to perk myself up with dishes that remind me of him, and a simpler time.

• 2 tablespoons extra-virgin olive oil
• 4 thick-cut, bone-in pork chops
• kosher or sea salt
• ground black pepper
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup sweet white wine, such as Riesling
• 2 tablespoons chopped fresh sage
• Cooked spaetzle or egg noodles

Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. When the pan is almost smoking add the pork chops to the pan and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate.

Reduce the heat to medium and add the onions and garlic to the skillet; cook until soft and starting to brown, about 8 minutes. Add the wine and the sage to the pan, being sure to scrape up caramelized bits from bottom. Add the pork chops back to pan and bring to a simmer. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, about 6 minutes. Transfer the chops to a serving platter and cover to keep warm.

Reduce the cooking liquid until syrupy, and pour it over the pork chops before serving. Serve with buttered spaetzle or egg noodles.