| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Main dish |
8 |
Servings |
INGREDIENTS
| 4 |
|
Pork Loin Chops Butterflied; Cut 3/4 Inch Thick |
| 1 |
tb |
Black Peppercorns; Crushed |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried tarragon |
| 1 1/2 |
ts |
Canola oil |
| 1 1/2 |
ts |
Butter |
| 2 |
tb |
Green onions; finely chopped |
| 1/2 |
c |
Dry White Wine; Or Vermouth |
| 1/4 |
c |
Beef bouillon |
INSTRUCTIONS
SAUCE
Combine crushed peppercorns, thyme and tarragon. (Spice mixture may be
combined in various amounts according to personal taste.) Press mixture
firmly into meat using the heel of the hand. Let pork chops stand at room
temperature for up to 30 minutes to allow flavours to permeate the meat. In
a non-stick skillet, heat oil and butter together over medium heat. Saute
pork chops for 5 to 7 minutes on each side. Remove and keep warm.
Sauce: Add chopped onions, wine and bouillon to skillet. Bring to a boil,
scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour
sauce over pork chops and serve. 6-8 servings
Recipe by: Manitoba Pork
Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Dec 30, 1997
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