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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I developed this recipe & my guests have always raved about it. Ingredients:
6 pork loin chops, cut 1 1/2 inches thick |
1 egg (beaten) |
2 tablespoons butter |
2 tablespoons flour |
2 teaspoons salt |
1 teaspoon garlic granules |
1/4 teaspoon ground black pepper |
1 (4 ounce) can sliced water chestnuts |
1 cup chicken broth |
1 teaspoon lemon juice |
1 head red cabbage |
2 cups vinegar |
Directions:
1. Cut cabbage into eighths& boil in water& vinegar until tender.
2. Sprinkle pork chops with salt& pepper.
3. Bake chops in preheated 350 degree oventurning them over to second side when browned on first side.
4. While chops are in the oven, mix the beaten egg, butter, flour, garlic, lemon juice& chicken broth in a small pot& whip over medium-low heat until it's the consistency of mayonnaise.
5. Test chops for doneness by making a small slit in one of them with a steak knife.
6. When done, remove chops from oven& arrange on a large serving platter, with the eighths of cabbage dispersed between the chops.
7. Place the water chestnuts on top of the pork chops& then spoon the sauce over the chops& serve.
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