Chef's Pork Chops
"This comes from "Pacific Fresh" one of my favorite cookbooks. The recipe ingredients - especially one look strange but this makes a very tasty pork chop. This is good served with rice pilaf and California Salad with dressing. Enjoy!"
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 8 pork chops (about 2 lbs)
- salt and pepper
- 1 garlic clove, minced
- 1 large dill pickle, chopped
- 6 green onions
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
- 1 tablespoon Dijon mustard
- 1⁄4 cup dry white wine
- 1⁄8 teaspoon salt
directions
- Preheat oven to 350 degrees.
- Mince garlic clove & set aside.
- Chop dill pickle and set aside.
- Slice green onions, including some of the green tops and set aside.
- Heat a large skillet to medium.
- Add butter and oil to skillet to warm and melt butter.
- Season chops on both sides with salt and freshly ground pepper.
- When butter is melted, add pork chops to pan and brown about 5 minutes on each side.
- Transfer to a 9 x 13 baking dish that has been sprayed with cooking spray.
- To skillet with drippings, add garlic, pickle and green onions and saute until soft, about 5 minutes.
- Add flour and cook, stirring about 1 minute.
- Add broth, mustard, wine and 1/8 teaspoon salt. Stir constantly and bring to a boil.
- Keep stirring until thickened.
- Pour this mixture over the pork chops.
- Cover dish with foil and bake for about 40 minutes until chops are tender.
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Reviews
-
We all agreed this was absolutely scrumptious. I will be making this one again and again. I used half dill pickles and half capers. I did use the whole grain dijon mustard which worked well. I served it with Recipe #102491. Thanks so much for sharing this terrific recipe! -
This was very easy and yummy--approved by DH and DD. I did sub capers for the dill pickles (since usually it seems many American recipes use dill pickles chopped up where capers would be much better!) This is definitely a keeper--I think it would be really good using chicken as well. We did serve it with rice pilaf and the sauce was wonderful with it.
RECIPE SUBMITTED BY
JillAZ
Cave Creek, 0
<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins. I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and enjoy reading them. <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>
