| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Curtis aike, Flash3 | 1 | servings | |
INGREDIENTS
| 6 | Pork chops; 3/4-inch thick | |
| Salt and pepper to taste | ||
| 1 1/2 | tb | Salad oil |
| 1 | c | Chicken broth |
| 1 1/2 | tb | Brown sugar |
| 1 1/2 | ts | Dijon mustard |
| 4 | tb | Sweet-n-sour cocktail bar mix |
| 1 | tb | Cornstarch |
| Water | ||
| 1 | tb | Butter |
INSTRUCTIONS
Sprinkle chops with salt and pepper. In large skillet with hot oil, add chops, brown on both sides. Add broth, brown sugar, mustard and half of the sweet-n-sour cocktail bar mix. Cover and simmer. In small bowl, combine cornstarch and water. Stir until thick. Transfer chops to serving platter. Add cornstarch mixture to skillet with drippings. Stir on high heat for about a minute. Remove skillet from heat and stir in remaining sweet-n-sour mix and butter. Stir. To serve, pour skillet mixture over pork chops. Serve warm. Approximately 15 minutes. Per serving (excluding unknown items): 1825 Calories; 123g Fat (62% calories from fat); 140g Protein; 30g Carbohydrate; 475mg Cholesterol; 2134 mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW #FF2082 Converted by MM_Buster v2.0l.
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