| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 6 |
|
Pork chops; 3/4-inch thick |
|
|
Salt and pepper to taste |
| 1 1/2 |
tb |
Salad oil |
| 1 |
c |
Chicken broth |
| 1 1/2 |
tb |
Brown sugar |
| 1 1/2 |
ts |
Dijon mustard |
| 4 |
tb |
Sweet-n-sour cocktail bar mix |
| 1 |
tb |
Cornstarch |
|
|
Water |
| 1 |
tb |
Butter |
INSTRUCTIONS
Sprinkle chops with salt and pepper. In large skillet with hot oil, add
chops, brown on both sides. Add broth, brown sugar, mustard and half of the
sweet-n-sour cocktail bar mix. Cover and simmer. In small bowl, combine
cornstarch and water. Stir until thick. Transfer chops to serving platter.
Add cornstarch mixture to skillet with drippings. Stir on high heat for
about a minute. Remove skillet from heat and stir in remaining sweet-n-sour
mix and butter. Stir. To serve, pour skillet mixture over pork chops. Serve
warm.
Approximately 15 minutes.
Per serving (excluding unknown items): 1825 Calories; 123g Fat (62%
calories from fat); 140g Protein; 30g Carbohydrate; 475mg Cholesterol;
2134 mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2082
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