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Missouri Braised Pork Chops
6 Boneless Sirloin Pork Chops
1/2 Onion sliced lengthwise
1/2 lb. carrots cut into 2" lengths or 1/2 lb. baby carrots
2 stalks celery cut into 2" lengths
1 clove garlic chopped
1 can beef broth
1 can of water
1 T. Canola oil
2 T. butter
1 T. cornstarch mixed with 1/2 cup water
1/2 tsp. thyme (or oregano)
1/2 cup of dry sherry
In a large skillet:
Brown pork chops with the oil and butter. Add the sliced onions and cook for 3 minutes, add chopped garlic. Add beef broth and 1 cup of water and celery, carrots, thyme and sherry. Heat to boiling. Cover and simmer 30-45 minutes until tender. Add cornstarch and water mixture. Simmer uncovered until thickened (about 5 minutes). Serve over potatoes, rice or noodles. Serves 4-6 people.
Carol Brayton
Highlandville, IA
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