Chef's Pork Chops

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Mince garlic clove & set aside.
  3. Chop dill pickle and set aside.
  4. Slice green onions, including some of the green tops and set aside.
  5. Heat a large skillet to medium.
  6. Add butter and oil to skillet to warm and melt butter.
  7. Season chops on both sides with salt and freshly ground pepper.
  8. When butter is melted, add pork chops to pan and brown about 5 minutes on each side.
  9. Transfer to a 9 x 13 baking dish that has been sprayed with cooking spray.
  10. To skillet with drippings, add garlic, pickle and green onions and saute until soft, about 5 minutes.
  11. Add flour and cook, stirring about 1 minute.
  12. Add broth, mustard, wine and 1/8 teaspoon salt. Stir constantly and bring to a boil.
  13. Keep stirring until thickened.
  14. Pour this mixture over the pork chops.
  15. Cover dish with foil and bake for about 40 minutes until chops are tender.

Reviews

(2)
Most Helpful

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!

GaylaV April 05, 2008

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.

DeeCooks February 24, 2008

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