Recipe by JillAZ
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!
Top Review by GaylaV
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!
- 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 See How It's Made
- 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.