Welcome

Welcome
John William Tuohy lives in Washington DC

PORK CHOPS AU POIVRE

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)  



No comments: