Pork chops with sauce piquant (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Garlic, minced |
| 4 | teaspoons | Fresh lime, minced |
| 4 | teaspoons | Fresh sage, minced |
| Salt and pepper to taste | ||
| 4 | Thick rib pork chops, 1 inch thick | |
| Flour for dredging the chops | ||
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Unsalted butter |
| 1 | cup | Onion, minced |
| ½ | cup | Dry white wine |
| 1½ | cup | Beef broth |
| 2 | tablespoons | Tomato paste |
| ¼ | cup | Pitted olives, sliced |
| 2 | tablespoons | Drained capers, chopped |
| 2 | teaspoons | Dijon mustard |
| 2 | tablespoons | Fresh parsley, minced |
Directions
In a small bowl combine half the garlic, half the thyme, half the sage, salt and pepper to taste.
Rub the mixture on to the chops and chill, covered, 30 minutes, or overnight.
Dredge the chops in the flour, shaking off excess. In a large skillet, heat the olive oil over moderately high heat. Add the chops and cook them from 1 to 2 minutes on each side or until brown. Drain fat and transfer the chops to a platter.
Add the butter to the skillet and heat it until melted. Add the onion and remaining garlic and herbs and cook the mixture, stirring for 2 minutes or until softened. Add the wine and reduce it by half. Add the beef broth and tomato paste and stir the sauce until it is well combined.
Return the chops to the skillet and simmer, covered for 10 minutes or until tender. Transfer the chops to a platter, add the olives, capers and mustard and simmer for 1 to 2 minutes. Stir in parsley. Pour juices from pork platter back into the skillet, stir to combine and spoon sauce over the chops.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6552 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.