Pork Chops With Pickles Recipe


MethodMain Ingredient


 Vegetable oil1 Tablespoon
 Boneless pork chops4 , trimmed of fat
 Onions2 , sliced
 Stalk celery1 , sliced 1/2 inch thick
 Wine vinegar3 Tablespoon
 Beef stock/Consomme1 1⁄2 Cup (24 tbs), heated
 Tomato paste1 Tablespoon
 Pickles2 Large, julienned
 Cornstarch1 Tablespoon
 Cold water3 Tablespoon
 Chopped parsley1 Tablespoon
 Salt To Taste
 Pepper To Taste


? 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.