| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Thick rib or loin pork chops |
| 1 |
tb |
Vegetable oil |
| 1/4 |
c |
Minced shallots |
| 1/4 |
c |
Dry white wine |
| 1/2 |
c |
Broth |
| 1 |
ts |
Tomato paste |
| 1 |
ts |
Dijon mustard |
| 1/4 |
c |
Julienned sour pickles or "cornichons" |
|
|
Butter |
|
|
Salt and pepper |
INSTRUCTIONS
Trim pork chops of outer fat, leaving only a 1/4-inch layer. Sprinkle with
salt.
In a nonstick skillet heat oil; brown chops on both sides, then cook,
uncovered, turning frequently for 20 minutes or until cooked through.
Transfer to a platter. Pour off all but a tablespoon of fat from skillet.
Add shallots and saute for a couple of minutes or until soft. Add wine and
stir to dissolve brown particles. Stir in tomato paste, mustard and broth
and boil down until nicely thick. Stir in pickles and finish with butter if
you wish; season with salt and pepper. Pour over pork chops.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6606
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:39 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”