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Name: Peppered Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 ts Butter; 1/2 ts Dried thyme; 1/2 c Dry White Wine Or Vermouth; 1 1/2 ts Canola oil; 2 tb Green onions finely chopped; 1 tb Black Peppercorns Crushed; 1/4 c Beef bouillon; 4 3/4-inch thick Pork Loin Chops Butterflied; 1/2 ts Dried tarragon

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INGREDIENTS

1 1/2 ts Butter
1/2 ts Dried thyme
SAUCE
1/2 c Dry White Wine ; Or Vermouth
1 1/2 ts Canola oil
2 tb Green onions ; finely chopped
1 tb Black Peppercorns ; Crushed
1/4 c Beef bouillon
4 3/4-inch thick Pork Loin Chops ; Butterflied
1/2 ts Dried tarragon

Servings

INSTRUCTIONS

Combine crushed peppercorns, thyme and tarragon. (Spice mixture may be combined in various amounts according to personal taste.) Press mixture firmly into meat using the heel of the hand. Let pork chops stand at room temperature for up to 30 minutes to allow flavours to permeate the meat. In a non-stick skillet, heat oil and butter together over medium heat. Saute pork chops for 5 to 7 minutes on each side. Remove and keep warm. Sauce: Add chopped onions, wine and bouillon to skillet. Bring to a boil, scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour sauce over pork chops and serve. 6-8 servings Recipe by: Manitoba Pork Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" on Dec 30, 1997

NOTES

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Peppered Pork Chops

1 1/2 ts Butter
1/2 ts Dried thyme
 SAUCE
1/2 c Dry White Wine Or Vermouth
1 1/2 ts Canola oil
2 tb Green onions finely chopped
1 tb Black Peppercorns Crushed
1/4 c Beef bouillon
4 3/4-inch thick Pork Loin Chops Butterflied
1/2 ts Dried tarragon

Combine crushed peppercorns, thyme and tarragon. (Spice mixture may be  combined in various amounts according to personal taste.) Press mixture  firmly into meat using the heel of the hand. Let pork chops stand at room  temperature for up to 30 minutes to allow flavours to permeate the meat. In  a non-stick skillet, heat oil and butter together over medium heat. Saute  pork chops for 5 to 7 minutes on each side. Remove and keep warm.    Sauce: Add chopped onions, wine and bouillon to skillet. Bring to a boil,  scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour  sauce over pork chops and serve. 6-8 servings    Recipe by: Manitoba Pork    Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg"  <walbergr@mb.sympatico.ca> on Dec 30, 1997

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 8

Calories: 189
Calories from Fat: 96 (51%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.5g
Cholesterol 70.6mg		22 %
Sodium 84.9mg		3 %
Potassium 360.6mg		9 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.4g
Protein 20.8g		30 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 189

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