Venison Chops Parmesan Recipe
Summary
Preparation Time15 MinDifficulty LevelVery Easy
Health IndexHealthyServings8
Ingredients
| Venison chops | 8 | |
| Butter | 1 Tablespoon | |
| Onions | 2 Medium, quartered | |
| Shortening | 1 Tablespoon | |
| 1 cup beef bouillon or 1 bouillon cube dissolved in 1 cup hot water | ||
| French bread slice | 8 , toasted | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Worcestershire | 1 Tablespoon | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Trim fat from chops.
Melt butter and saute onions until they are limp and straw-colored.
Remove onions and add shortening.
Brown chops on both sides and sprinkle with salt and pepper.
Top with onions and bouillon.
Simmer, covered, until meat has reached the desired degree of doneness, 15 to 30 minutes.
Arrange toast on serving dish or individual plates, top each slice with a chop, and keep warm.
Add sour cream and Worcestershire to pan drippings and stir until mixed and heated.
Pour over chops and sprinkle with Parmesan cheese.
Makes 8 servings.
Melt butter and saute onions until they are limp and straw-colored.
Remove onions and add shortening.
Brown chops on both sides and sprinkle with salt and pepper.
Top with onions and bouillon.
Simmer, covered, until meat has reached the desired degree of doneness, 15 to 30 minutes.
Arrange toast on serving dish or individual plates, top each slice with a chop, and keep warm.
Add sour cream and Worcestershire to pan drippings and stir until mixed and heated.
Pour over chops and sprinkle with Parmesan cheese.
Makes 8 servings.
Chef
