Butterfly Chops In Wine Sauce

1. 1

   Trim piece of fat from edge of a pork chop.

2. 2

   In 12-inch skillet over medium-high heat, rub piece of fat over bottom of skillet to grease it well; discard fat.

3. 3

   Add chops and cook until browned on both sides, about 10 minutes.

4. 4

   Add mushrooms, rose`, salt and pepper.

5. 5

   Reduce heat to low; cover and simmer 40 to 45 minutes until chops are fork-tender.

6. 6

   Meanwhile, in cup, blend flour and cream until smooth.

7. 7

   Place chops on warm platter.

8. 8

   Over medium heat, gradually stir cream mixture into pan liquid and cook, stirring constantly, until mixture is thickened.

9. 9

   Serve sauce over chops and rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.