Pork Chops In Vermouth

1. 1

   Heat oil in a 10-inch cast-iron Skillet; brown chops on both sides over high heat. Sprinkle chops with salt, sage, and paprika; pour off pan drippings. Drain chops on paper towels.

2. 2

   Return chops to skillet; add beef broth and garlic. Cover and simmer over low heat until tender. Remove chops, and set aside. Add vermouth and sour cream to broth in skillet, stirring well.

3. 3

   Return chops to sauce, and cook over low heat 15 minutes, turning chops and basting frequently with sauce. Serve immediately with sauce.

No nutritional information available.

No additional tips available.