Muirhead  Pork Chops


¼ cup all-purpose flour
¼ tsp salt
¼ tsp pepper
4 pork chops
1 Tbsp olive oil
1 Tbsp butter
½ onion, sliced
½ cup chicken stock
½ cup dry vermouth
½ cup Muirhead  Roasted Rhubarb Compote

Combine flour, salt, and pepper 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 onions from pan leaving oil in pan. Sauté pork chops in pan on each side until browned.
Remove pork chops from pan. Add chicken stock and vermouth to pan and reduce to ½ cup liquid/glaze.
Scrape glaze from pan bottom to prevent burning. Add onions, place pork chops in the glaze. Top each pork chop with 2 tbsp of compote. Baste with pan liquid. Cover and simmer 5-10 minutes and until cooked completely. Serves 4.

Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803