Flour for dredging
Garlic salt to taste
8 loin pork chops, trimmed
2 tsp. chopped basil or 1/2 tsp. dried basil
1/2 cup Marsala wine or orange juice
Preheat oven to 250 degrees. Combine flour and garlic salt in a paper bag. Add chops and toss lightly until each is covered with mixture. Brown chops in skillet, using just enough olive oil to cover bottom of skillet. Arrange chops neatly in a shallow ungreased baking dish without letting them overlap. Sprinkle with basil. Cover the dish with aluminum foil. Bake until the chops are tender, about 1 1/2 hours. Skim off the fat. Add the wine or fruit juice to the baking dish. Remove tin foil and continue to cook, basting occasionally until the liquid bubbles.
Enfield, N.H., resident Dolores C. Struckhoff recommends serving these pork chops with steamed green beans or red cabbage, and rice or mashed potatoes.