| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
All purpose flour |
| 1 |
tb |
Tarragon; or 3 Tbs. fresh, chopped |
| 4 |
|
Iowa pork chops |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Cognac or brandy; (optional) |
| 1 |
c |
Chicken stock |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Capers; rinsed and drained |
INSTRUCTIONS
Prep: 10 min, Cook: 20 min. Combine flour, tarragon, and salt to taste.
Rinse pork chops in water. Dredge pork in flour mixture and shake off
excess. Melt half the butter in a heavy nonstick skillet over medium heat.
Saut. pork 3-4 minutes per side or until browned. Warm cognac in a small
saucepan over medium heat. Pour cognac over pork chops and, keeping face
and body away from skillet, ignite quickly with a lit match. When flames
subside, add stock, mustard and lemon juice to skillet. Cover and reduce
heat to low. Simmer 10-15 minutes or until pork is cooked throughout.
Remove from heat and stir in remaining butter. Season to taste with pepper
and pour over pork chops. Sprinkle with capers and serve.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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