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Pork Chops w/Sauce Robert

This recipe is rated : 1

Recipe Ingredients

4 pork chops 200gr each, 10 gr oil, 20 gr butter, 50 gr diced onions, 1 dl white wine, 1 dl meat sauce, 40 gr french mostard, juice of 1/2 lemon, salt, pepper.

Cooking Procedures

Flour chops fry both sides, salt & pepper and take them out of pan and keep warm, add butter to pan,saute onions, add wine reduce shortly, add sauce and let simmer for 2 min. add mustard and lime juice last.serve.

Notes and tips:

Serve with baked potatoes. Wine: Beaujolais Village 
 
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Excerpt from the wayback cook-book collection:

half an hour, stirring the contents frequently until the fat begins to separate from the vegetables. Drain and save the fat for future use. Add the vegetables to the dish they are to flavor. Chicken fat is excellent as a butter substitute in both meat and cream soups. Oleomargarine is also good. ITALIAN SOUP 4 tblsp. olive oil. 2 turnips. 3 tblsp. barley flour. 2 carrots. 1/2 qts. boiling water. 2 medium sized onions. 1 large potato. 1 large handful parsley. y can tomatoes. 1/2 cu

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