Persian Pork Chops
|Plain yogurt||8 Ounce|
|Scallions||3 , chopped|
|White pepper||1⁄4 Teaspoon|
|Pork chops||4 (Centre Cut)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
Combine yogurt, scallions, salt and pepper in large bowl.
Add pork chops, turning to cover completely with yogurt mixture.
Marinate 3 hours at room temperature.
Remove chops, scraping off as much yogurt mixture as possible and re-serve.
Melt butter in skillet; saute chops until browned.
Cover and simmer until tender.
Remove chops to warm platter.
Add yogurt mixture to pan juices.
Dissolve cornstarch in chicken broth.
Stir into yogurt mixture over low heat until thickened.
Pour sauce over chops.