Ingredients:
3 tablespoons butter
1 tablespoon vegetable oil
8 pork chops ( about 2 lbs)
salt and pepper
1 garlic cloves, minced
1 large dill pickles, chopped
6 green onions
1/4 cup all-purpose flour
2 cups chicken broth
1 tablespoon Dijon mustard
1/4 cup dry white wine
1/8 teaspoon salt
Directions:
Preheat oven to 350 degrees.
Mince garlic clove & set aside.
Chop dill pickle and set aside.
Slice green onions, including some of the green tops and set aside.
Heat a large skillet to medium.
Add butter and oil to skillet to warm and melt butter.
Season chops on both sides with salt and freshly ground pepper.
When butter is melted, add pork chops to pan and brown about 5 minutes on each side.
Transfer to a 9 x 13 baking dish that has been sprayed with cooking spray.
To skillet with drippings, add garlic, pickle and green onions and saute until soft, about 5 minutes.
Add flour and cook, stirring about 1 minute.
Add broth, mustard, wine and 1/8 teaspoon salt. Stir constantly and bring to a boil.
Keep stirring until thickened.
Pour this mixture over the pork chops.
Cover dish with foil and bake for about 40 minutes until chops are tender.
Servings: 4-6
Time preparation: 30 min.
Time total: 70 min.