| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Polkadot, Faylen, Pork, Yummy |
1 |
Servings |
INGREDIENTS
| 4 |
|
Lean pork chops pepper |
| 2 |
tb |
Butter |
| 1/4 |
c |
Minced shallots or scallions |
| 2 |
ts |
Dijon mustard |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Real maple syrup |
| 2 |
tb |
Balsamic vinegar OR |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
Flatten pork chops with a meat mallet or rolling pin between two sheets of
waxed paper. Season both sides of each chop with pepper. Melt butter in a
large skillet over medium high heat. Add pork and saute until brown and
cooked through, about 4 minutes per side. Transfer to plate. Add shallots
to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and
simmer until reduced by 1/4, about 5 minutes. Stir in maple syrup and
vinegar. Simmer until liquids are reduced to sauce consistency, about 5
minutes longer. Return pork and accumulated juices to skillet. Cook until
just heated through, about 1 minute. Serve pork and spoon sauce over top.
Source: Bon Appetit, March 1991. Posted by Michelle Bass
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”