Pork Chops Piquante
|Olive oil/Vegetable oil||2 Teaspoon, divided|
|Pork chops||4 (3/4 Inch Thick)|
|Onion||1 Medium, thinly sliced|
|Ketchup||1 1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Savory herb with garlic soup mix||1 1⁄4 Ounce (1 Envelope Lipton Recipe Secrets)|
|Water||1 1⁄4 Cup (20 tbs)|
|Finely sliced sweet gherkin pickles||2 Tablespoon|
In 12-inch skillet, heat 1 teaspoon oil over medium-high heat and brown chops; remove and set aside.
In same skillet, heat remaining 1 teaspoon oil over medium heat and brown onion.
Add ketchup and cook over medium heat, stirring frequently, 1 minute.
Add wine and boil over high heat 1 minute.
Stir in savory herb with garlic soup mix blended with water.
Bring to a boil over high heat; reduce heat to low.
Return pork chops to skillet and simmer covered 10 minutes.
Add pickles and continue simmering 5 minutes or until pork is done.