Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute chops in very hot oil, turning once. Meanwhile, melt butter in a small skillet and saute ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste. When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200 degree oven with a piece of aluminum foil placed loosely over the top. Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends. Pour sauce over chops and garnish with parsley. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 236 (78%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 49mg||15 %|
|Sodium 240.2mg||8 %|
|Potassium 120.5mg||3 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.9g|
|Protein 5.8g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 304
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