Pork Chops With Olives Recipe
Ingredients
| 6 loin pork chops, cut 3/4 inch thick | ||
| 3/4 cup each dry white wine and whipping cream | ||
| 1 teaspoon grated lime peel | ||
| 2 tablespoons sliced pimento-stuffed olives | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a wide frying pan over medium-high heat, set chops on their fat edge close together so they stay upright; cook until fat is browned.
Swirl drippings across pan, then lay chops flat.
Cover and cook, turn after 5 minutes, until meat near bone is no longer pink when slashed (8 to 12 minutes).
Lift out chops; arrange on a rimmed platter and keep warm.
Add wine, cream, lime peel, and olives to pan.
Boil over high heat until liquid is reduced to about half.
Add any juices that have drained from pork, and season to taste with salt and pepper.
Pour sauce over chops and sprinkle with parsley.
Swirl drippings across pan, then lay chops flat.
Cover and cook, turn after 5 minutes, until meat near bone is no longer pink when slashed (8 to 12 minutes).
Lift out chops; arrange on a rimmed platter and keep warm.
Add wine, cream, lime peel, and olives to pan.
Boil over high heat until liquid is reduced to about half.
Add any juices that have drained from pork, and season to taste with salt and pepper.
Pour sauce over chops and sprinkle with parsley.
Chef
