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Pork Chops With Olives

Magical.Palate's picture
Ingredients
  Pork loin chops 6 , cut 3/4 inch thick
  Dry white wine 3⁄4 Cup (12 tbs)
  Whipping cream 3⁄4 Cup (12 tbs)
  Grated lime peel 1 Teaspoon
  Sliced pimento stuffed olives 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a wide frying pan over medium-high heat, set chops on their fat edge close together so they stay upright; cook until fat is browned.
Swirl drippings across pan, then lay chops flat.
Cover and cook, turn after 5 minutes, until meat near bone is no longer pink when slashed (8 to 12 minutes).
Lift out chops; arrange on a rimmed platter and keep warm.
Add wine, cream, lime peel, and olives to pan.
Boil over high heat until liquid is reduced to about half.
Add any juices that have drained from pork, and season to taste with salt and pepper.
Pour sauce over chops and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Pork
Interest: 
Everyday

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