Burgundy Pork Chops Recipe
Ingredients
| 8 pork chops, 1 in. thick | ||
| Oregano | ||
| Shortening | 2 Tablespoon | |
| 1 c. Burgundy | ||
| 1 lemon, cut in wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle chops with salt, pepper and oregano.
Refrig- erate overnight.
Brown chops in hot shortening in heavy skillet.
Pour Burgundy over chops; cover.
Cook over medium heat until tender and Burgundy has evaporated, tu-ning occasionally.
Serve with lemon wedges.
Refrig- erate overnight.
Brown chops in hot shortening in heavy skillet.
Pour Burgundy over chops; cover.
Cook over medium heat until tender and Burgundy has evaporated, tu-ning occasionally.
Serve with lemon wedges.
Chef
