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Braised Pork Chops with Dill Sauce
1 tb Vegetable oil
Two; (1-inch-thick) pork chops
1 c Milk
2 ts Cornstarch dissolved in 1 tablespoon cold water
1 tb Minced fresh dill; or to taste
In a skillet heat the oil over moderately high heat until it is hot but not
smoking, in it brown the pork chops, patted dry and seasoned with salt and
pepper, and pour of the excess fat. Add the milk to the skillet, bring it
to a simmer, and braise the pork chops, covered, over moderately low heat
for 25 minutes, or until they are tender. (The milk will appear curdled.)
Transfer the chops to a plate and keep them warm, covered. Stir the
cornstarch mixture, stir it into the milk, and bring the sauce to a boil,
stirring. In a blender blend the sauce until it is smooth and stir in the
dill. Transfer the pork chops to 2 plates and pour the sauce over them.
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