Pork Chops Gourmet
|Fat||1 Cup (16 tbs) (For Browning)|
|Pork chops||8 , cut 1/2 inch thick|
|Black pepper||1⁄2 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Dill pickles||1 Tablespoon, thinly sliced|
|Dill pickle liquid||2 Tablespoon|
|Dry vermouth||1⁄4 Cup (4 tbs)|
Heat the fat, add chops and brown well on both sides.
Sprinkle with a mixture of salt and pepper.
Spread each chop generously with mustard.
Arrange one layer of pork chops in a saucepot and cover with dill pickle slices.
Repeat layering with chops and pickles.
Add pickle liquid; cover and cook over low heat 1 hour; add vermouth 20 minutes before end of cooking time.
Remove from heat and place chops on heated serving platter.
If desired, drizzle additional vermouth over pickles and chops.