| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Center-cut pork chops; 3/4-1" thick |
| 3 |
tb |
Butter |
| 1 |
|
Onion; sliced |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs parsley |
|
|
Salt and pepper |
| 1/4 |
c |
White wine (chablis or sauterne) |
| 1 |
cn |
(4-oz) mushrooms; and juice (up to) |
| 1 |
c |
Water |
INSTRUCTIONS
In skillet, brown chops in butter. Remove. Brown onion and garlic. Add wine
and boil a few minutes. Add chops, mushrooms, juice, water, thyme, bay
leaf, parsley, salt and pepper and simmer until tender. Serve over rice or
noodles.
MRS JAMES BROCK (MIQUETTE)
AUBREY, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“God wants to be your best friend”