Recipe - Creamy Herbed Pork Chops

4 Porkchops, bonein
2 teaspoon Butter
2 teaspoon Vegetable oil
2 small Onions, cut or sliced up (1 used 1/2
large onion)
2 tablespoon Allpurpose flour
1 One half cup Milk
1 tablespoon Each chopped fresh sage and
thyme or
One half teaspoon Each dried
1 ds Nutmeg
Salt and pepper

I also made this tonight. I don't usually make such "saucefilled" meals,
but I have a bunch of milk that expired a couple of days ago and since it
still looked fine, I wanted to use it up. This made a bit too much sauce
but it was good. Next time I might serve it with rice and use some of the
sauce on top of the rice. I got this from the 1991 Milk Calendar (a good
kind of calendar to have a round when one is trying to use up milk!)

1. In anonstick skillet over mediumhigh heat, brown chops, about 5
minutes on each side. Reduce heat, cover and cook for 10 to 15 min. or
until chops are no longer pink in centre. Remove to platter and keep warm.

2. Pour off any excess fat in pan. Add butter, oil, and onions. Stir fry
until onions are golden.

3. Add flour and mix until smooth. Blend in milk and cook, stirring until
gravy thickens and comes to a boil. Add herbs and seasonings to taste.

4. Simmer for 2 minutes. Pour over chops and serve.

MICROWAVE DIRECTIONS: Brown chops on top of stove as above. Meanwhile,
microwave butter and oil in a 4 cup/1L bowl, uncovered on HIGH for 30
seconds. Add onions and cook on HIGH, covered, for 3 minutes stirring
twice. Add flour and toss with onions. Gradually Blend in milk. Cook on
HIGH, uncovered, for 3 to 4 minutes stirring twice, until mixture boils and
is thickened. Add herbs and seasonings to taste. When sauce is ready, drain
any fat from frypan. Increase stovetop heat to MediumHigh. Quickly stir
sauce into skillet, mixing to stir up browned bits. Pour sauce over chops
and serve.

Posted to EATL Digest 09 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 9, 1997.