Recipe - Charleston Pork

One fourth cup All purpose flour
1 tablespoon Tarragon; or 3 Tbs. fresh,
chopped
4 Iowa pork chops
2 tablespoon Unsalted butter
One half cup Cognac or brandy; (optional)
1 cup Chicken stock
2 tablespoon Dijon mustard
2 tablespoon Lemon juice
2 tablespoon Capers; rinsed and drained

Prep: 10 min, Cook: 20 min. Combine flour, tarragon, and salt to taste.
Rinse pork chops in water. Dredge pork in flour mixture and shake off
excess. Melt half the butter in a heavy nonstick skillet over medium heat.
Saut‚ pork 34 minutes per side or until browned. Warm cognac in a small
saucepan over medium heat. Pour cognac over pork chops and, keeping face
and body away from skillet, ignite quickly with a lit match. When flames
subside, add stock, mustard and lemon juice to skillet. Cover and reduce
heat to low. Simmer 1015 minutes or until pork is cooked throughout.
Remove from heat and stir in remaining butter. Season to taste with pepper
and pour over pork chops. Sprinkle with capers and serve.
Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998