Peppered pork chops

8 Servings

Ingredients

Quantity Ingredient
4 Pork Loin Chops Butterflied; Cut 3/4 Inch Thick
1 tablespoon Black Peppercorns; Crushed
½ teaspoon Dried thyme
½ teaspoon Dried tarragon
1½ teaspoon Canola oil
1½ teaspoon Butter
2 tablespoons Green onions; finely chopped
½ cup Dry White Wine; Or Vermouth
¼ cup Beef bouillon

Directions

SAUCE

Combine crushed peppercorns, thyme and tarragon. (Spice mixture may be combined in various amounts according to personal taste.) Press mixture firmly into meat using the heel of the hand. Let pork chops stand at room temperature for up to 30 minutes to allow flavours to permeate the meat. In a non-stick skillet, heat oil and butter together over medium heat. Saute pork chops for 5 to 7 minutes on each side. Remove and keep warm.

Sauce: Add chopped onions, wine and bouillon to skillet. Bring to a boil, scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour sauce over pork chops and serve. 6-8 servings Recipe by: Manitoba Pork

Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr@...> on Dec 30, 1997

Related recipes