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Braised Butterfly Pork Chops

Western.Chefs's picture
  Pork loin chops 6 (1 Inch Thick)
  Butter/Bacon fat 3 Tablespoon
  Onion 1 Large, chopped
  Flour 1 Teaspoon
  Salt 2 Teaspoon
  Prepared mustard 2 Teaspoon
  Ground black pepper To Taste
  Beef stock 1 Cup (16 tbs)
  Chopped pickle 2 Tablespoon

1. Remove the bones from the pork chops with a sharp knife. Holding the knife parallel to the surface of the meat, split the chops in half, but do not cut entirely through. Spread the split chops so that they lie fairly flat.
2. In a skillet heat two tablespoons of the butter, add the chops and brown on both sides. Remove the chops. Heat the remaining butter in the pan, add the onion and saute three minutes. Add the flour, salt, mustard and pepper and stir until well blended. Gradually add the heated stock and chopped pickle and simmer five minutes.
3. Return the chops to the skillet and spoon the sauce over them. Cover and simmer until the chops are tender, about fifteen minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1694 Calories from Fat 883

% Daily Value*

Total Fat 99 g152.2%

Saturated Fat 43.7 g218.6%

Trans Fat 0.6 g

Cholesterol 565.9 mg188.6%

Sodium 5110.4 mg212.9%

Total Carbohydrates 43 g14.5%

Dietary Fiber 6 g24.1%

Sugars 21 g

Protein 150 g300.8%

Vitamin A 23.6% Vitamin C 39.1%

Calcium 24.4% Iron 35%

*Based on a 2000 Calorie diet

Braised Butterfly Pork Chops Recipe