Side Pannel
Peppered Pork Chops
Peppered Pork Chops
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pork
Ingredients List
- 4 Pork Loin Chops
- --Butterflied; Cut 3/4 Inch
- -Thick
- 1 tb Black Peppercorns; Crushed
- 1/2 ts Dried thyme
- 1/2 ts Dried tarragon
- 1 1/2 ts Canola oil
- 1 1/2 ts Butter
Directions
SAUCE
2 tb Green onions; finely chopped
1/2 c Dry White Wine; Or Vermouth
1/4 c Beef bouillon
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
2 tb Green onions; finely chopped
1/2 c Dry White Wine; Or Vermouth
1/4 c Beef bouillon
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
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