PORK CHOPS AU POIVRE
Pour the following into a large baggy (For 4 pork chops)
1/2 teaspoon olive oil
Teaspoon salt seasoning salt garlic powder
Teaspoon of onion powder
Teaspoon of thyme
Teaspoon of cumin
Teaspoon of black pepper
2 teaspoons of gluten free bread crumbs
2 teaspoons of gluten free flour
Toss in the four pork chops and toss until they are covered
Fry the chops, while the chops are frying coat them with vinegar on both sides.
Put the chops aside when finished. In the same heated pan pour in ¼ cup of cream sherry and mix with a little butter. When the sherry starts to boil (and it will very quickly) add in 1/3 cup of heavy cream let it boil, stirring it all the while
Serve over the chops.
(We really enjoy this sauce so I used double the measurements for the sherry and cream)