Braised Pork Chops In Wine Sauce
6 lean 1-inch thick porkchops
1 tablespoon shortening
2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons crumbled sage
1 tablespoon brown sugar
6 thin lemon slices
1 cup Sauterne wine
1/4 cup cold water
1 tablespoon cornstarch
Trim any excess fat from porkchops. Heat shortening in a skillet and add chops, browning well on both sides, about 15 minutes. Remove meat and drain off fat from pan. Spread mustard on both sides of each chop. Return to skillet. Combine salt, pepper, sage and brown sugar and sprinkle over meat.
Top each chop with a slice of lemon. Pour Sauterne over all. Cover and simmer until chops are tender, about an hour. Remove meat to a hot platter. Skim fat from gravy. Mix the cornstarch with water and add to gravy in skillet. Reheat about three minutes. Spoon sauce over chops. Serves six.
1 tablespoon shortening
2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons crumbled sage
1 tablespoon brown sugar
6 thin lemon slices
1 cup Sauterne wine
1/4 cup cold water
1 tablespoon cornstarch
Trim any excess fat from porkchops. Heat shortening in a skillet and add chops, browning well on both sides, about 15 minutes. Remove meat and drain off fat from pan. Spread mustard on both sides of each chop. Return to skillet. Combine salt, pepper, sage and brown sugar and sprinkle over meat.
Top each chop with a slice of lemon. Pour Sauterne over all. Cover and simmer until chops are tender, about an hour. Remove meat to a hot platter. Skim fat from gravy. Mix the cornstarch with water and add to gravy in skillet. Reheat about three minutes. Spoon sauce over chops. Serves six.
posted by Nightowl | 9/24/2006
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home