| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 12 |
sl |
Thick bacon; cut into strips or small squares |
| 6 |
oz |
White wine |
| 3 |
|
Green onions; finely chopped (up to) |
| 5 |
|
Loin pork chops |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
tb |
Flour |
| 2 |
oz |
Butter |
| 1/2 |
c |
Whipping cream |
| 1 |
ts |
Dijon mustard |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Place bacon in a bowl and cover with wine and onions. Let stand for 30
minutes. Drain and reserve wine. Lightly season pork chops and dredge in
flour. Heat butter and fry chops over moderate heat for 6 or 7 minutes per
side. Add bacon and onions. Continue cooking for 2 or 3 minutes. Add the
cream and the reserved wine and simmer for 10 to 12 minutes. Remove chops
to a warm serving platter. Slightly reduce the sauce, add mustard and
parsley. Adjust seasonings and spoon sauce over chops. Yield: 3 to 4
servings.
HELEN SLOAN (MRS. JOHN C.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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