| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Meats, Main dish, Cajun | 6 | Servings |
INGREDIENTS
| 1 | lg | Onion, sliced |
| 1 1/2 | ts | Salt |
| 6 | Loin chops, 3/4" thick | |
| 1/2 | ts | Dry mustard |
| 3 | tb | Chopped parsley |
| 1/2 | Stick oleo | |
| 1 | c | Dry white wine |
| 3 | tb | Salad oil |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Saute onion in hot oil in large skillet, drain on paper towels and set aside. Reserve drippings. Combine butter, mustard, salt and pepper. Stir to make paste, spread on both sides of chops. Brown chops on both sides in reserved drippings, drain. Return onions to skillet, add wine, cover and simmer 1 hr. or until chops are done. Sprinkle with chopped parsley before serving. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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