Pork Chops with
Muirhead Green Tomato Mincemeat
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4 boneless pork chops
½ cup all-purpose flour
salt and pepper to taste
¼ tsp. paprika
1 Tbsp safflower or canola oil
1 Tbsp butter
½ onion, sliced
½ cup chicken stock
½ cup red wine
½ cup Muirhead Green Tomato Mincemeat
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Pound pork chops to ¼" thickness. Combine flour, salt, pepper, and
paprika on large plate. Dredge pork chops in flour mixture. Heat oil and butter
in frying pan, add onions, and sauté gently until yellow and soft. Remove from
pan leaving oils in pan. Saute pork chops on each side until just golden. Remove
from pan. Add chicken stock and wine to pan and reduce to ½ cup. Scrape
up glaze from pan bottom. Add onions, place pork chops in the liquid. Top each
pork chop with 2 tablespoons of Muirhead
Green Tomato Mincemeat. Baste with pan juices. Cover and simmer 5 minutes.
Serves 4.
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| Muirhead – 2003 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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