Pork Chops with Sweet Onions and Leeks is another quickly prepared entrée that’s incredibly delicious.

4 boneless pork chops, about 1/2 inch thick
Salt and pepper
4 tablespoons butter
1 large sweet onion, sliced thinly
1 large leek, well washed and thinly sliced, discard tough top
3 cloves garlic, chopped
1 cup cream sherry
1/4 cup heavy cream

Warm oven to 200 °

Sprinkle pork chops with salt and pepper. Place skillet over medium high heat, add half the butter. When melted, add the pork chops. Cook until lightly browned. Turn; cook the other side until lightly brown. Remove pork chops to an oven safe dish, cover and place in oven to keep warm.

If needed, add half the remaining butter to the pan, melt and add onion cooking until lightly browned. Add leeks and garlic, cook for approximately two minutes. Add cream sherry to the pan and increase heat. Just as it begins to boil, reduce heat to simmer and stir occasionally until your sauce is reduced by about half and thickens nicely. Stir the remaining butter into the sauce, add the cream and stir to blend. Adjust salt and pepper to taste. Add the pork chops back to the pan, spooning sauce to baste the tops and heat through for 2 – 3 minutes.

Yield: 4 servings.

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