These chops are simmered uncovered to reduce and thicken the rich red wine sauce. Serve with hot cooked egg noodles or mashed potatoes.
Oxmoor House JANUARY 2006
Combine first 4 ingredients in a shallow dish. Dredge chops in flour mixture, shaking off and reserving excess flour. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chops; cook 3 minutes on each side or until browned. Remove chops from pan; keep warm. Add remaining 1 teaspoon oil to pan. Add onion, and sauté 4 minutes or until lightly browned.
. Combine reserved flour mixture and chicken broth in a small bowl, stirring with a whisk until smooth. Add broth mixture to pan; bring to a boil, and cook 2 minutes or until slightly thick, scraping bottom of pan to loosen browned bits. Stir in wine. Add pork chops, and bring to a boil. Cook, uncovered, over medium heat 15 minutes or until sauce is thick and pork is tender.
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