Creamy herbed pork chops

1 Servings

Ingredients

Quantity Ingredient
4 Pork-chops, bone-in
2 teaspoons Butter
2 teaspoons Vegetable oil
2 smalls Onions, sliced (1 used 1/2 large onion)
2 tablespoons All-purpose flour
1½ cup Milk
1 tablespoon Each chopped fresh sage and thyme -or-
½ teaspoon Each dried
1 dash Nutmeg
Salt and pepper

Directions

I also made this tonight. I don't usually make such "sauce-filled" meals, but I have a bunch of milk that expired a couple of days ago and since it still looked fine, I wanted to use it up. This made a bit too much sauce but it was good. Next time I might serve it with rice and use some of the sauce on top of the rice. I got this from the 1991 Milk Calendar (a good kind of calendar to have a round when one is trying to use up milk!) 1. In anon-stick skillet over medium-high heat, brown chops, about 5 minutes on each side. Reduce heat, cover and cook for 10 to 15 min. or until chops are no longer pink in centre. Remove to platter and keep warm.

2. Pour off any excess fat in pan. Add butter, oil, and onions. Stir fry until onions are golden.

3. Add flour and mix until smooth. Blend in milk and cook, stirring until gravy thickens and comes to a boil. Add herbs and seasonings to taste.

4. Simmer for 2 minutes. Pour over chops and serve.

MICROWAVE DIRECTIONS: Brown chops on top of stove as above. Meanwhile, microwave butter and oil in a 4 cup/1L bowl, uncovered on HIGH for 30 seconds. Add onions and cook on HIGH, covered, for 3 minutes stirring twice. Add flour and toss with onions. Gradually Blend in milk. Cook on HIGH, uncovered, for 3 to 4 minutes stirring twice, until mixture boils and is thickened. Add herbs and seasonings to taste. When sauce is ready, drain any fat from frypan. Increase stove-top heat to Medium-High. Quickly stir sauce into skillet, mixing to stir up browned bits. Pour sauce over chops and serve.

Posted to EAT-L Digest 09 Feb 97 by Lilia Prescod <lprescod@...> on Feb 9, 1997.

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