Ingredients Jump to Instructions ↓

  1. 1 teaspoon butter

  2. 4 pork chops

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 1 medium onion -- chopped

  6. 3 tablespoons wine vinegar

  7. 1/4 cup sauce piquante --see note

Instructions Jump to Ingredients ↑

  1. Preparation : * Note: The recipe for "Sauce Piquante" is included in this database. In heavy skillet, heat butter. Add chops and cook, turning once, for 20 minutes, or until chops are browned and thoroughly cooked through. Remove chops to heated serving dish and keep warm. Pour fat off skillet, leaving about 1 teaspoon of fat. Add onions to skillet and cook, stirring constantly, for 2 minutes, or until onions are golden. Add vinegar and continue cooking for 2 minutes more, or until liquid is reduced to approximately 1 tablespoon. Add "Sauce Piquante." Bring to boil, stirring constantly, and then simmer for 2 minutes. Pour sauce over chops. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


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