Pork Chops In Dill Cream 1/93

Categories:
dinners, pork

4 loin pork chops, 3/4 thick
1 salt
1 white pepper
1 tablespoon butter
1 tablespoon oil
1 3/8 cup finely chopped onion
3/4 cup chicken broth
2 tablespoon lemon juice
1 teaspoon dijon mustard
2 teaspoon dried dill weed
1/2 cup whipping cream
1 lemon wedges for garnish

Lightly pound pork chops. Sprinkle pork chops with salt and white pepper. Brown well on both sides in heated butter and oil in frying pan just large enough to hold the chops. Stir in onion after turning chops to brown second side. Add broth, lemon juice, mustard and dill weed. Transfer chops to a buttered casserole and pour sauce over top of chops and bake at 325 for about one hour or until chops are tender. Remove chops, keep warm on a platter. Skim and discard fat from cooking liquid. Add cream, bring to boiling, stirring. Cook until reduced and slightly thickened. Taste and add salt if needed. Pour sauce over chops. Garnish with lemon wedges.

Yield: 4 servings