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Pork chops

We love pork chops but only because we're now truly addicted to rare breed meat. So as with the other recipes, the choice of meat is crucial. We prefer our Saddleback pork for chops but most rare breed chops are delicious.
 
Ingredients
four large rare breed pork chops
one tablespoon virgin olive oil
salt and pepper to taste
one quarter cup of all-purpose flour
one cup sour cream
one quarter cup dry sherry
one quarter cup ketchup
one teaspoon worcester source
one quarter teaspoon paprika
one bay leaf
 
method
  1. Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
  3. In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through.
 
 
 
 
 

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