| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Garlic, minced |
| 4 |
ts |
Fresh lime, minced |
| 4 |
ts |
Fresh sage, minced |
|
|
Salt and pepper to taste |
| 4 |
|
Thick rib pork chops, 1 inch thick |
|
|
Flour for dredging the chops |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 1 |
c |
Onion, minced |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
c |
Beef broth |
| 2 |
tb |
Tomato paste |
| 1/4 |
c |
Pitted olives, sliced |
| 2 |
tb |
Drained capers, chopped |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Fresh parsley, minced |
INSTRUCTIONS
In a small bowl combine half the garlic, half the thyme, half the sage,
salt and pepper to taste.
Rub the mixture on to the chops and chill, covered, 30 minutes, or
overnight.
Dredge the chops in the flour, shaking off excess. In a large skillet, heat
the olive oil over moderately high heat. Add the chops and cook them from 1
to 2 minutes on each side or until brown. Drain fat and transfer the chops
to a platter.
Add the butter to the skillet and heat it until melted. Add the onion and
remaining garlic and herbs and cook the mixture, stirring for 2 minutes or
until softened. Add the wine and reduce it by half. Add the beef broth and
tomato paste and stir the sauce until it is well combined.
Return the chops to the skillet and simmer, covered for 10 minutes or until
tender. Transfer the chops to a platter, add the olives, capers and mustard
and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork
platter back into the skillet, stir to combine and spoon sauce over the
chops.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by
Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6552
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”