I posted yesterday about how good these pork chops were. They were posted by mbrogier and were on this thread:
Pork Chops with Tomato Sauce
from French Carole Clements Elizabeth Wolfe-Cohen
1 tbsp butter
1 tbsp vegetable oil
4 large center loip pork chops, about 1 inch, trimmed
salt and freshly ground pepper
4 tbsp white wine
1/2 tbsp dried thyme
1 cup heavy cream
1 tsp tomato paste
1 tbsp Dijon mustard
1 tomato, peeled, seeded and chopped
1 tbsp chopped fresh tarragon
1. Melt the butter with the oil in a large heavy frying pan over high heat until sizzling. Season the pork hops with salt and pepper, then add to the pan and reduce the heat to medium-high. Cook for 2-3 minutes on each side until brown, then transfer the pork chops to a plate and pour off all the fat.
2. Add the wine and thyme to the pan and bring to a boil. Cook for 2-3 minutes until the wine has almost evaporated.
3. Add the cream and tomato paste and simmer for 2 minutes, stirring frequently, then return the pork chops to the sauce and cook for 4-5 minutes over medium-low heat until just firm to the touch. Take care not to overcook.
4. Add the mustard, chopped tomato and herbs, stirring and shaking the pan to distribute them, and cook for 1 minute to heat through. Serve the pork chops with the sauce, accompanied by straw potato cakes (hash brown patties) and garnished with sprigs of tarragon or other herbs.
Women are Angels
And when someone breaks our wings, our spirit, or our hearts...
We simply continue to fly.........
on a broomstick...
We are flexible like that ....