| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 4 |
|
Thick pork chops |
| 2 |
tb |
Butter |
| 1/2 |
c |
Finely chopped onions |
| 1 1/2 |
c |
Tomato puree |
| 1 |
c |
Dry white wine |
| 1 |
pn |
Thyme |
| 1/2 |
|
Bay leaf |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Finely chopped parsely |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Grated lemon rind |
INSTRUCTIONS
submitted by: sgjg6566@usa.pipeline.com (Julie, Michigan, USA)
Hi! This is on the menu at our house tonight! The recipe comes from the
New York Times Cookbook.
Brown the pork chops on both sides in the butter in a skillet. Transfer
chops to a platter and keep warm. Pour off most of the fat. To the fat
remaining in the skillet add the onions and cook briefly, stirring until
the onions are wilted. Add the tomato puree, wine, thyme, bay leaf, salt
and pepper. Return the chops to the skillet and turn them in the sauce.
Cover and cook for 1 hour, basting occasionally, until the chops are
tender. Mix the parsley, garlic and lemon rind together and sprinkle over
the chops.
I'm going to serve this with new potatoes and a green salad.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 6 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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