Recipe - Herbed Pork Chops

1 tablespoon VEGETABLE OIL
2 pound PORK CHOPS, 1" THICK (4)
2 tablespoon LEMON JUICE
2 tablespoon WATER
One half teaspoon DRIED THYME
One fourth teaspoon SALT
One fourth teaspoon PEPPER

IN A LARGE SKILLET, OVER MEDIUM HIGH HEAT, HEAT OIL. COOK PORK CHOPS FOR 2
TO 4 MINUTES, TURNING ONCE, UNTIL GOLDEN BROWN. REDUCE HEAT TO MEDIUM LOW
AND COOK FOR 10 TO 12 MINUTES LONGER, TURNING CHOPS OFTEN, UNTIL BROWNED
AND COOKED THROUGH BUT NOT DRY INSIDE. REMOVE TO HEATED DINNER PLATES AND
KEEP WARM. ADD REMAINING INGREDIENTS TO SKILLET. BRING TO A BOIL OVER HIGH
HEAT. COOK 1 TO 2 MINUTES, STIRRING UP BROWN BITS IN BOTTOM OF PAN, UNTIL
THICKENED AND SYRUPY. SPOON OVER CHOPS. MAKES FOUR SERVINGS. PER SERVING:
305 CALORIES, 38 g PROTEIN, 1 g CARBO, 16 g FAT, 108 mg CHOL, 250 mg
SODIUM. PERCENT OF CALORIES FROM FAT = 47%.
Posted to MMRecipes Digest V5 #007 by scotlyn@juno.com (Daniel S Johnson)
on Jan 6, 1998