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Pork Chops Braised in White Wine
Dear wife created this while deciding what to do with some thick, lovely chops on an evening too chilly to fire up the grill. It is as quick and easy as it is delicious, and now it finds its way to our dinner table frequently
Add the flour to a gallon baggie. Season the flour liberally with salt and pepper. Place the chops one at a time into the seasoned flour and shake to coat. Set aside.
Melt butter with the oil over medium heat in a skillet large enough to hold the chops. Sear the chops 2 minutes on each side. Add the wine and allow to come to a simmer. Braise the chops in the wine for 6 minutes. Remove chops to a platter.
Add the cream to the skillet then add the mushrooms. Increase heat to medium high and cook for 5 minutes stirring frequently. Return the chops to the skillet to coat with the cream mixture and just heat through.
Serve with rice, whipped potatoes or egg noodles.
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