VERY amateur cook here. Usually pan fry chops in olive oil, but am out of olive oil. Any reason i can't cook em in vermouth instead? Lots of stuff online for cooking veggies in wine, but not one recipe for doing the same with pork. Red wine reductions after cooking the chops in oil, yes, but not cooking directly in wine. If not vermouth, I have..hmm..champagne? Mango arbor mist? Coconut rum? Um...cherry Kool-aid? Water!? I don't even have stock in the house. I have butter, but I'm really trying to avoid that if I can.

cut the excess fat off of the edge of the pork chops cook it down and render the fat out of the solids. Take the crispy pork cracklins out drain them on a paper towel and salt them. These are a special treat called cracklins or griebens. then cook the pork chops in the rendered pork fat. after the pork chops are all fried up deglaze the pan with the wine and drizzle over the prok chops.

I am a former chef professionally trained in the military with 28 years experience and I was intrigued by your pitiful little dilemma and have deigned to help you. As a former chef professionally trained in the military with 28 years experience I am happy to help the lesser people out whenever I may, as I feel an obligation to help raise people from the muck of ignorance in which they so commonly live. Vermouth is what many ocean fish are poached in. While not ideally suited for pork chops, there is no reason why you could not poach a chop in it. In a baking dish, lay your salted and peppered pork chops. Garlic and rosemary make an excellent seasoning if you've got it. Pour in enough vermouth to almost but not quite cover the chops. Bake in a 325 degree oven for 45 - 60 minutes. Remove chops to a platter. Drop in a full tablespoon of butter in the vermouth and put on a burner on high heat. Stirring rapidly let the butter melt and all of the meat particles come away from the dish. When slightly thickened, pour over chops and serve. There, my poor amateur chef, your problem has been solved by a former chef professionally trained in the military with 28 years experience. No one know what I look like, no one knows where I'm from. But whenever culinary confusion arises, there I am, a former chef professionally trained in the military with 28 years of experience. Perhaps one day you, too, can be a former chef professionally trained in the military with 28 years experience.