- 4 pork chops (about 1 1/4 lb.
total), fat trimmed
- 1 tablespoon vegetable oil
- 1 cup onions coarsely chopped
- 1 cup beef bouillon
- 1/2 cup white wine (can substitute
1/2 cup white grape juice + 1 tablespoon
vinegar)
- 2 tablespoons tomato paste
- 1 teaspoon mustard prepared
- 1/8 teaspoon oregano
- 1/8 teaspoon thyme dried, crushed
- 1/8 teaspoon black pepper
- Half of a small bay leaf (1 inch)
- Watercress sprigs
This recipe makes 4 servings
In a 10-inch skillet over medium heat,
brown chops in oil; set chops aside on paper
towels. Sauté onion in drippings for 5
minutes or until beginning to brown.
Return chops to skillet. Add bouillon, wine,
tomato paste, mustard, oregano, thyme,
pepper and bay leaf. Reduce heat to low,
cover and simmer for 1 to 1 1/2 hours or
until chops are tender. Place chops on a
warm serving plate; cover and keep warm.
Discard bay leaf. Pour cooking liquid and
onion into a blender container. Cover and
blend at medium speed for 10 to 15 seconds
or until smooth.
Reheat sauce. Pour over chops. Garnish
with watercress. |
