Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Lemon Basil Pork Chops
Some nice thick boneless pork chops
Lemons
Fresh Basil
Freshly ground black pepper
Chopped garlic
Chicken broth
White wine or dry sherry
Flour
Trim the fat off the chops. Put a little oil in your dutch oven or a heavy skillet with a lid and throw the fat in there to brown up and get crispy. While the fat browns, mix the pepper with the flour and dredge the chops in it.
Take the crispy brown fat out and eat it or give it to someone special. Put the chops in now and brown them well on the outside at a high heat but don't cook them all the way through. Spoon out the extra oil and add the chicken broth and the wine or sherry. Add some lemon juice and a little finely grated lemon peel. Add the chopped garlic and tear up the basil into tiny pieces and add that too. Cover and simmer until chops are done.
You can toss in some quartered red potatoes and baby carrots at the appropriate times for them to be done if you want. After the chops and veggies are done, thicken up the liquid in the pan a bit for sauce. Serve with rice.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
