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Charleston Pork

1/4 c All purpose flour
1 tb Tarragon; or 3 Tbs. fresh, chopped
4 Iowa pork chops
2 tb Unsalted butter
1/2 c Cognac or brandy; (optional)
1 c Chicken stock
2 tb Dijon mustard
2 tb Lemon juice
2 tb Capers; rinsed and drained

Combine flour, tarragon, and salt to taste. Rinse pork chops in water. Dredge pork in flour mixture and shake off excess. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté pork 3-4 minutes per side or until browned. Warm cognac in a small saucepan over medium heat. Pour cognac over pork chops and, keeping face and body away from skillet, ignite quickly with a lit match. When flames subside, add stock, mustard and lemon juice to skillet. Cover and reduce heat to low. Simmer 10-15 minutes or until pork is cooked throughout. Remove from heat and stir in remaining butter. Season to taste with pepper and pour over pork chops. Sprinkle with capers and serve.

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