 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Pork chops are served in a silken cream sauce made with the cooking liquid.Serve with tiny whole carrots in parsley butter and fluffy mashed potatoes. Deliciossso!!! Ingredients:
4 pork loin chops, 3/4 inch thick |
salt, to taste |
pepper, to taste |
1 tablespoon butter |
1 tablespoon salad oil |
1 shallot, finely chopped |
3/4 cup chicken broth |
2 tablespoons lemon juice |
1 teaspoon dijon-style mustard |
2 teaspoons dried dill weed |
1/2 cup whipping cream |
2 lemons, cut in wedges for garnish |
Directions:
1. Sprinkle pork chops with salt and white pepper. Brown well on both sides in heated butter and oil in frying pan just large enough to hold the chops. Stir in shallot after turning chops to brown second sides.
2. Add broth, lemon juice, mustard and dill weed. Bring to boiling. Cover. Reduce heat, simmer until chops are tender, 35-40 minute
3. Skim and discard fat from cooking liquid. Add cream,. Bring to boiling, stirring. Cook until reduced and slightly thickened. Taste and add salt, if needed.
4. Pour sauce over chops. Garnish with lemon wedges.
|
|