| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| Two, 1-inch-thick pork | ||
| chops | ||
| 1 | c | Milk |
| 2 | t | Cornstarch dissolved in 1 |
| tablespoon cold | ||
| water | ||
| 1 | T | Minced fresh dill, or to |
| taste |
INSTRUCTIONS
In a skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and pour of the excess fat. Add the milk to the skillet, bring it to a simmer, and braise the pork chops, covered, over moderately low heat for 25 minutes, or until they are tender. (The milk will appear curdled.) Transfer the chops to a plate and keep them warm, covered. Stir the cornstarch mixture, stir it into the milk, and bring the sauce to a boil, stirring. In a blender blend the sauce until it is smooth and stir in the dill. Transfer the pork chops to 2 plates and pour the sauce over them. Serves 2. Gourmet November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1677
Calories From Fat: 1099
Total Fat: 122.2g
Cholesterol: 415.5mg
Sodium: 1813.2mg
Potassium: 2335.4mg
Carbohydrates: 16.4g
Fiber: <1g
Sugar: 12.3g
Protein: 120.8g