Post by chief_cook2 on Nov 2, 2003 16:00:32 GMT -6
5 Minutes
15 Minutes
• 4 thick pork loin chops
• 1 small onion, finely chopped
• 6 sage leaves, chopped or 1 tsp dried sage
• 25g (1oz) butter, softened
• 200ml (7 fl oz) cider
• 295g can Campbell’s Condensed Celery Soup
• 15ml (1 tbsp) freshly chopped parsley
• Salt and freshly ground black pepper
1. Score the surface of the chops lightly on both sides, making a criss - cross pattern.
2. Mix the onion with the sage then mix in the butter.
3. Heat a large frying pan, add the chops and fry them over a medium heat for 2 minutes then turn them and spread the onion and sage butter on top. Cook, covered, another 4 minutes.
4. Pour in the cider, round the edge of the pan, cover and cook for 5 minutes until the chops are ender.
5. Put the meat on warmed plates. Bring the pan juices to the boil, add the soup, whisking well while bringing it to the boil, to make a smooth sauce. Add the parsley and season if necessary.
Serve with sautéed potatoes and green vegetables.