| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
|
|
Two; (1-inch-thick) pork |
|
|
; chops |
| 1 |
c |
Milk |
| 2 |
ts |
Cornstarch dissolved in 1 tablespoon cold |
|
|
; water |
| 1 |
tb |
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
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