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2 servings
suggest servings
| 2 | each | pork chops | loin or rib |
| 1 | tablespoon | vegetable oil | |
| 1/4 | cup | shallots | minced |
| 1/4 | cup | white wine | dry |
| 1/2 | cup | broth | |
| 1 | teaspoon | tomato paste | |
| 1 | teaspoon | dijon mustard | |
| 1/4 | cup | pickles, sour | julienned |
| 1 | x | butter | |
| 1 | x | salt and black pepper | to taste |
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 sauté for a couple of minutes or until soft.
Add wine and stir to dissolve brown particles.
Stir in tomato paste, mustard and broth. Boil down until nicely thick.
Stir in pickles and finish with butter if you wish; season with salt and pepper.
Pour over pork chops.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 226mg | 9% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 1% | Vitamin C | 1% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The apple is one of the most ubiquitous foods in the annals of mankind. Few foods are as prevalent in our history, mythology, and psychosocial culture as the ...
I would cut back on the yogurt. After following the recipe it tasted like yogurt-basil soup. Even after doubling the tomatoes, it's a very light pink and could use more tomato flavor.
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