This makes a lovely dinner for two. Serve
with steamed asparagus and rice pilaf.
Pork Smittane
- 2 butterfly pork chops,
cut 1/2-inch thick
3 tablespoons all-purpose flour
1/4 teaspoon pepper
2 teaspoons butter or margarine
1 tablespoon finely chopped green onion
1/3 cup dry white wine
1 teaspoon Dijon-style mustard
1/4 cup cold water
1 1/2 teaspoons all-purpose flour
- Pound pork with a meat
mallet to 1/4-inch thickness. Combine 3 tablespoons flour and
pepper; dredge chops lightly in flour mixture. In a medium skillet
melt butter; add chops and brown on both sides. Remove chops
and set aside.
- Add green onion to drippings;
cook over medium heat till crisp-tender. Stir in wine and mustard.
Return chops to skillet. Cover and reduce heat to medium-low.
Simmer for 15 to 18 minutes or till done. Remove chops and set
aside.
- Combine water and 1 1/2
teaspoons flour, mixing to dissolve flour. Add flour mixture
to drippings. Cook over medium-high heat till thickened and bubbly,
stirring constantly. Return chops to skillet. Cover and cook
for 2 to 3 minutes or till heated through.
Serves 2.
Nutrition Facts
Calories 320 calories
Protein 28 grams
Fat 9 grams
Sodium 236 milligrams
Cholesterol 97 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
