Pork Chops Francaise
Traditionally a chicken dish, I've changed it up a bit by using pork. You can use boneless or bone-in for this recipe.
INGREDIENTS
Nutrition- 4thick pork chops
- 1
- 1
- 2tablespoons water
- 4
- 1tablespoon extra virgin olive oil
- 1⁄4cup white wine
- 1⁄2cup chicken stock
- 1tablespoon lemon juice
- 1⁄2cup chopped fresh parsley
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DIRECTIONS
- Trim and rinse pork chops and pat dry.
- Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
- Set aside 1T flour.
- Dredge pork chops in remaining flour, shaking off any excess.
- Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
- Fry in heated pan until golden, turning to make sure they are evenly browned.
- Once browned, remove from pan and place into a casserole dish.
- In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon.
- Add wine and simmer 1 minute.
- Add chicken broth, flour, lemon and parsley and whisk to thicken.
- Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.
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