Pork Chops With Pickles Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 4 boneless pork chops, 3/4 in (2 cm) thick, trimmed of fat | ||
| Onions | 2 , sliced | |
| 1 celery stalk, sliced 1/2 in (1.2 cm) thick | ||
| Wine vinegar | 3 Tablespoon | |
| 1 1/2 cups beef stock or consomme, heated | ||
| Tomato Paste | 1 Tablespoon | |
| 2 large pickles, in julienne | ||
| Cornstarch | 1 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
? Heat oil in large frying pan over medium heat. When hot, add chops and cook 4 to 5 minutes. Turn chops over, season and continue cooking
4 to 5 minutes; adjust time depending on thickness. When cooked, remove and keep warm.
? Add onions and celery to frying pan and cook 7 minutes over high heat. Pour in wine vinegar and cook 3 minutes.
? Add beef stock, tomato paste and pickles; mix well. Cook 3 to 4 minutes, still over high heat.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Cook 2 minutes over high heat, then pour over pork chops, sprinkle with parsley and serve.
4 to 5 minutes; adjust time depending on thickness. When cooked, remove and keep warm.
? Add onions and celery to frying pan and cook 7 minutes over high heat. Pour in wine vinegar and cook 3 minutes.
? Add beef stock, tomato paste and pickles; mix well. Cook 3 to 4 minutes, still over high heat.
? Dissolve cornstarch in cold water; stir into sauce until well incorporated. Cook 2 minutes over high heat, then pour over pork chops, sprinkle with parsley and serve.
Chef
