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Recipe: Villager's Pork Chops (Tranches de Porc Villageoise) (French)

Main Dishes - Pork, Ham
VILLAGER'S PORK CHOPS
(TRANCHES DE PORC VILLAGEOISE)

4 nice boneless pork loin chops or cutlets
oil or lard for frying
1 clove garlic
1 teaspoon Dijon mustard, or any other kind you like
1 tablespoon chopped fresh parsley
2 to 3 tablespoons each of white wine or water, and olive oil
Roasted or fried potatoes to serve

Flatten the chops if they are thicker than 3/4 of an inch or so.

Heat the oil and brown the chops well, 5 minutes on each side. Turn down the heat, cover and cook for 10-12 minutes.

Rub a warmed serving platter with the garlic, and mix the olive oil, mustard, parsley and salt and pepper on the platter. Put the cooked chops on the platter and turn to coat them with the seasoning.

Drain the fat from the skillet. Add the wine or water and scrape the bottom of the pan to mix in and stir all the pan juices. Pour over the chops and surround with fried or oven-roasted potatoes. Serve very hot.

Servings: 4
Source: La Bonne Cuisine de Madame Saint-Ange by Madame Evelyn Saint-Ange and Paul Aratow
MsgID: 0311199
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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