Pork Chops With Olives
|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|
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.