Recipe - Sauteed Pork Chops

2 Thick rib or loin pork chops
1 tablespoon Vegetable oil
One fourth cup Minced shallots
One fourth cup Dry white wine
One half cup Broth
1 teaspoon Tomato paste
1 teaspoon Dijon mustard
One fourth cup Julienned sour pickles or
"cornichons"
Butter
Salt and pepper

Trim pork chops of outer fat, leaving only a 1/4inch layer. Sprinkle with
salt.

In a nonstick skillet heat oil; brown chops on both sides, then cook,
uncovered, turning frequently for 20 minutes or until cooked through.
Transfer to a platter. Pour off all but a tablespoon of fat from skillet.
Add shallots and saute for a couple of minutes or until soft. Add wine and
stir to dissolve brown particles. Stir in tomato paste, mustard and broth
and boil down until nicely thick. Stir in pickles and finish with butter if
you wish; season with salt and pepper. Pour over pork chops.

Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6606

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:39 0400

From: Meg Antczak meginny@frontiernet.net