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Ingredients
- 1/2 to 3/4 pound thin (less than 1 inch thick) bone-in or possibly boneless pork chops
- 1 tbsp. flour
- 1 tbsp. each butter and salad oil
- 1/3 c. dry vermouth
- 1/3 c. chicken broth
- 1 tbsp. lemon juice
- 1/4 c. whipping cream
- 1-2 tbsp. Dijon mustard
- Dash of nutmeg and minced parsley
Directions
- Remove bone from chops if necessary and trim fat. Lb. meat till 1/4 inch thick. Coat meat with flour and cook quickly, 1 1/2 min per side or possibly till pork is lightly browned and no longer pink when slashed, adding more butter and oil as you cook all the pcs.
- Place on a platter and keep hot. Pour vermouth, chicken broth and lemon juice into pan and stir to blend in browned particles. Boil till reduced to about half. Stir in cream, mustard and nutmeg. Bring sauce to a boil and cook, stirring, till sauce thickens slightly. Pour any meat juices which collected on serving platter into sauce. Add in salt and pepper to taste and pour over meat. Garnish with minced parsley. May use 2 whole boneless chicken breasts with this recipe, too. Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 183g | |
| Calories 387 | |
| Calories from Fat 337 | 87% |
| Total Fat 38.31g | 48% |
| Saturated Fat 17.59g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 473mg | 20% |
| Potassium 147mg | 4% |
| Total Carbs 9.64g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.62g | 0% |
| Protein 3.37g | 5% |
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