Recipe - Peppered Pork Chops

4 Pork Loin Chops
Butterflied; Cut Three fourths Inch
Thick
1 tablespoon Black Peppercorns; Crushed
One half teaspoon Dried thyme
One half teaspoon Dried tarragon
1 One half teaspoon Canola oil
1 One half teaspoon Butter

SAUCE
2 tablespoon Green onions; finely chopped
One half cup Dry White Wine; Or Vermouth
One fourth cup Beef bouillon

Combine crushed peppercorns, thyme and tarragon. (Spice mixture may be
combined in various amounts according to personal taste.) Press mixture
firmly into meat using the heel of the hand. Let pork chops stand at room
temperature for up to 30 minutes to allow flavours to permeate the meat. In
a nonstick skillet, heat oil and butter together over medium heat. Saute
pork chops for 5 to 7 minutes on each side. Remove and keep warm.

Sauce: Add chopped onions, wine and bouillon to skillet. Bring to a boil,
scraping up brown bits with a wooden spoon. Reduce liquid by half. Pour
sauce over pork chops and serve. 68 servings

Recipe by: Manitoba Pork

Posted to MCRecipe Digest V1 #975 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Dec 30, 1997