Pork Chops in Wine - I

• 4 thick pork chops
• sifted flour
• 2 tablespoons butter
• 1

Trim excess fat from 4 good-sized pork chops and blanch in boiling water for 1 minute. Drain; dry well and dust with sifted flour. Sauté chops in butter and olive oil in a thick-bottomed frying pan until golden on both sides. Season to taste with salt and freshly-ground black pepper. Add finely-chopped shallots; then pour over wine and simmer until wine is reduced and chops are tender.