Recipe: Bogie's Pork Chops (and Applesauce!) With Lemon and Vermouth

Published June 6, 2007 at midnight

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Makes 8 servings

1/2 cup unsalted butter

2 tablespoons oil

8 boneless pork chops

Salt to taste

2 teaspoons coarsely ground black pepper

2/3 cup dry vermouth

1/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

• In a large skillet, melt 2 tablespoons of butter and oil.

• Season the chops on both sides with salt and pepper.

• Place 4 chops in the skillet and cook on high until just brown on each side.

• Remove and keep warm on a platter. Repeat with another 2 tablespoons of butter and remaining chops.

• Add the vermouth to the skillet and cook over medium heat until the liquid is reduced by half.

• Add the lemon juice and zest and bring the sauce to a boil.

• Remove the pan from the heat and stir in the remaining butter until melted.

• Spoon the sauce over the pork chops and serve (with applesauce!).

Alice's note: Also good served with rice loaded with fresh herbs - parsley, thyme, chervil, tarragon.

- Alice's Brady Bunch Cookbook, by Ann B. Davis with Ron Newcomer and Diane Smolen

Nutritional information per serving, not including applesauce or rice: 394 cal., 31 g fat (13 g sat.), 99 mg chol., 1 g carb., 50 mg sodium, 0 fiber, 23 g pro.

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