| 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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