Herbed Pork Chops

1/3 cup dry white wine

2 teaspoons fennel, crushed

1 teaspoon marjoram

1/4 teaspoon salt

1 garlic clove, minced

6 pork chops

2 teaspoons basil

Combine together in small bowl: wine, fennel, marjoram, basil, salt, and garlic. Blend well.

*The original recipe says to set this mixture aside then spray a large skillet with cooking spray (I find that pouring some oil in the bottom of the skillet works better).

Cook the pork chops over medium-high heat for 3 minutes. Turn chops, add wine mixture. Reduce heat; cover and simmer for 5 minutes or until pork is no longer pink. Remove from heat. Cool. Place chops with wine sauce into labeled freezer bags. Freeze.

To Serve: Thaw. Place chops and wine mixture into large skillet; reheat until heated through. Serve with wine sauce poured over the top of the pork chops.

*I prefer not to cook the chops before freezing them so I pour the wine mixture over the pork chops in the ziplock bag, then freeze. To serve: Thaw. Cook in skillet per instructions above except that the wine sauce goes in from the beginning. I have also baked these in the oven on 350 for 30ish minutes with good success. I think I covered the pan for most of the cooking time. 

**The original recipe came from Frozen Assets Lite & Easy.