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Pork Chops With Pickles

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Ingredients
  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
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

? 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.

Recipe Summary

Method: 
Fried
Ingredient: 
Pork

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