| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Dishes, Main |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 4 |
|
Pork rib or loin chops, 1 & |
|
|
1/4 to 1 & 1/2 inches |
|
|
thick |
| 1 |
c |
Sliced exotic mushrooms such |
|
|
as shiitake |
| 1 |
c |
Sliced red bell peppers |
| 2 |
t |
Dijon style mustard |
| 2/3 |
c |
Dry white wine or chicken |
|
|
broth |
| 2 |
T |
Butter |
| 1 |
T |
Chopped parsley or cilantro |
|
|
1-2T |
INSTRUCTIONS
Heat oil in a medium skillet over medium high heat. When hot, add pork
chops, turn heat to medium and brown them for about 4 to 5 minutes a
side. Remove them to a plate and add the mushrooms and bell peppers
and cook for 2 to 3 minutes or until they give off their juices.
Return the chops to the pan, cover and simmer slowly 4 to 5 minutes a
side or until just cooked through. Remove chops, add mustard and
white wine and boil down until syrupy. Add butter herbs and spoon
sauce over chops. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe
by: COOKING MONDAY TO FRIDAY SHOW # MF 6772 From: 4paws@netrax.net
(Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:35 -0500
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”