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Ingredients
- 1/4 c. All purpose flour
- 1 Tbsp. Tarragon, or possibly 3 Tbs. fresh, minced
- 4 x Iowa pork chops
- 2 Tbsp. Unsalted butter
- 1/2 c. Cognac or possibly brandy, (optional)
- 1 c. Chicken stock
- 2 Tbsp. Dijon mustard
- 2 Tbsp. Lemon juice
- 2 Tbsp. Capers, rinsed and liquid removed
Directions
- Prep: 10 minutes, Cook: 20 minutes. Combine flour, tarragon, and salt to taste.
- Rinse pork chops in water. Dredge pork in flour mix and shake off excess. Heat half the butter in a heavy nonstick skillet over medium heat.
- Saute/fry pork 3-4 min per side or possibly till browned. Hot cognac in a small saucepan over medium heat. Pour cognac over pork chops and, keeping face and body away from skillet, ignite quickly with a lit match. When flames subside, add in stock, mustard and lemon juice to skillet. Cover and reduce heat to low. Simmer 10-15 min or possibly till pork is cooked throughout.
- Remove from heat and stir in remaining butter. Season to taste with pepper and pour over pork chops. Sprinkle with capers and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 486g | |
| Calories 628 | |
| Calories from Fat 220 | 35% |
| Total Fat 25.06g | 31% |
| Saturated Fat 14.86g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1230mg | 51% |
| Potassium 372mg | 11% |
| Total Carbs 30.79g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.16g | 1% |
| Protein 8.08g | 13% |
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