Pork Chops With Pickles
|Vegetable oil||1 Tablespoon|
|Boneless pork chops||4 , trimmed of fat|
|Onions||2 , sliced|
|Stalk celery||1 , sliced 1/2 inch thick|
|Wine vinegar||3 Tablespoon|
|Beef stock/Consomme||1 1⁄2 Cup (24 tbs), heated|
|Tomato paste||1 Tablespoon|
|Pickles||2 Large, julienned|
|Cold water||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
? Heat oil in large frying pan over medium heat. When hot, add chops and cook 4 to 5 minutes. Turn chops over, season and continue cooking
4 to 5 minutes; adjust time depending on thickness. When cooked, remove and keep warm.
? Add onions and celery to frying pan and cook 7 minutes over high heat. Pour in wine vinegar and cook 3 minutes.
? Add beef stock, tomato paste and pickles; mix well. Cook 3 to 4 minutes, still over high heat.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Cook 2 minutes over high heat, then pour over pork chops, sprinkle with parsley and serve.