Ingredients

• 4 one inch thick pork rib eye
• tuscany seasoning
• 14 1/2 ounces low sodium chicken broth
• 3/4 cup red wine (or dry white)
• olive oil, as needed

Instructions

1. Liberally sprinkle chops with Tuscany season all around.  Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.

2. Place chops in a high rimmed pan.  Add the can of chicken broth, cover and place over high heat.  When broth reduces by about half, flip chops over.  Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides.  Add a small amount of olive oil to supplement fat if needed.

3. Add wine.  When nearly evaporated, a minute or two, glace chops on both sides and remove.  Swirl some additional wine to deglaze the pan.  Pour over chops and serve.

4. Note:  White wine is traditionally used with pork.  I prefer the robust flavor of a hardier red wine.  Chops are bold enough to handle red.