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. | ||
| Muirhead – 2003 | ||
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