Brown Sugar Glazed Pork Chops

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   Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.

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   Place 1 tbsp of the butter in a saute' pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.

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   Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat. Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.

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   * This can easily be doubled. I use 2 tbsp of butter to brown the chops, but only 1 tbsp of butter to make sauce.

* Per serving · 4 servings · Values may vary.