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Wednesday, December 31, 2008

Best Pork Chops

  • 6 thick pork chops
  • 1 or 2 onions, coarsely chopped
  • 1 or 2 large mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup yogurt
  • 1/2 cup sour cream
  • 1/4 to 1/2 teaspoon dried rosemary leaves
  • 1/4 teaspoon thyme
  • 1/4 cup dry white wine or vermouth
1. Put pork chops into a casserole dish. If you like and have the time, brown them in a skillet first. But you don't have to brown them. They don't even have to be thawed out first if you add 15 minutes to the cooking time.

2. Cover with onions and mushrooms. Cover with mixture of sour cream, yogurt, seasonings and wine. Turn chops over, so both sides are covered with sauce. Cover with lid or foil and bake about 1 hour @ 375 degrees, or until chops are tender. Serve over rice, with a dash of paprika for color. Makes 6 servings.

from the Boston Sunday Herald Traveler—must have been centuries ago...well, at least during the last century just past!

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