| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork, Chops |
2 |
Servings |
INGREDIENTS
| 2 |
|
Pork chops |
| 1 |
sm |
Onion |
| 4 |
oz |
Fresh mushrooms; sliced |
| 4 |
|
Cloves garlic |
| 1/4 |
c |
Worcestershire sauce |
| 1 |
ts |
Tarragon vinegar |
| 4 |
tb |
Olive oil |
| 1 |
c |
Dry white wine |
| 1/2 |
ts |
Tarragon; crushed |
| 1/2 |
ts |
Marjoram; crushed |
INSTRUCTIONS
1. Marinate chops in Worcestershire sauce, vinegar, and garlic for 4 hours
2. heat oil in saute pan; saute onions until clear or starting to brown
3. Add tarragon and marjoram to pan; stir.
4. Make a bed of the onions and lay the pork chops upon them. Add salt and
pepper, if desired. Add wine, cover pan, and simmer for 20 minutes.
5. Turn chops and cover with sliced mushrooms. Replace cover and simmer an
additional 20 minutes.
6. Remove chops from pan and put onto plates. Mix ingredients in pan,
reducing if desired. Cover chops with onion and mushroom mixture.
7. Serve.
Posted to recipelu-digest Volume 01 Number 549 by RecipeLu
<recipelu@geocities.com> on Jan 18, 1998
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