8 boneless pork chops, lean
1 (thick ones)
3 tbsp dried dillweed
3 tbsp spicy mustard, or dijon
4 tbsp dark brown sugar
3/4 cup white wine
1 large lemon, sliced
A Recipe for
Easy Pork Chops With Dill
In Mexico we have a word for sushi: bait. |
| José Simons |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Food Tip |
This Recipe for Easy Pork Chops With Dill is one of thousands in the Recipes-to-go Meat Cookbook.
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Food Tip |
This is a recipe for Easy Pork Chops With Dill from the recipe cookbook of Recipes-to-go (Meat)
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Never eat more than you can lift. |
| Miss Piggy |
Food Tip |
Remove all visible fat from pork chops. Spray Pam or other veg. spray
on bottom of skillet (or you can sprinkle salt on the bottom, if you
prefer) Fry pork chops until well-browned on both sides. Blend
together brown sugar, mustard and dillweed. Spread brown sugar
mixture over top of pork chops. Place slices of lemon on top of each
pork chop. Slowly pour in wine. Cover frying pan and simmer for 50-60
minutes. Check every 5 minutes to assure there is enough liquid left
in pan after they have cooked about 30 minutes. Serve immediately.
Alcohol content of wine will burn off. Judy Garnett, Raleigh, NC
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Serves: 4
Easy Pork Chops With Dill Recipe brought to you by Recipes To-Go