| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Entree, Fast, Low-fat, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork center rib chops |
| 2 |
tb |
Saute Butter; Mrs. Bateman's Butterlike(tm |
| 2 |
tb |
Dijon mustard |
| 14 |
c |
Onion; chopped |
| 1 1/2 |
ts |
Tarragon; fresh or frozen |
| 3/4 |
c |
Nonfat sour cream |
| 1 |
ts |
Browning sauce |
| 4 |
c |
Noodles; egg, cooked |
INSTRUCTIONS
Trim all visible fat from pork chops. In a large skillet, brown pork chops
on all sides in butter substitute. Season with salt and pepper to taste.
Add mustard, onion and tarragon, cover and cook over low heat for 10 to 12
minutes or until pork is no longer pink. Remove chops to a platter with the
noodles on it and keep warm. To the skillet, add sour cream and browning
sauce and heat through. Spoon over pork and noodels.
Recipe by: Country Woman Magazine, 5/97 Posted to MC-Recipe Digest V1 #670
by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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