3 tablespoons butter or margarine
1 tablespoon vegetable oil
8 pork chops, about 2 pounds total weight
salt and freshly ground pepper, to taste
1 clove garlic, minced
1 large dilled pickle, chopped
6 green onions, including some tender green tops, sliced
1/4 cup all purpose flour
2 cups chicken broth
1 tablespoon Dijon mustard
1/4 cup dry white wine
1/8 teaspoon salt
Preheat oven to 350. In a large skillet over medium heat, melt
butter with oil. Add chops and brown about 5 minutes on each side.
Season with salt and pepper while browning. Transfer to an oiled
9 by 13 1/2 baking dish. Add garlic, pickle, and green onions to
drippings in the skillet and saute over medium heat until soft,
about 5 minutes. Stir in flour and cook, stirring, 1 minute. Add
broth, mustard, wine, and salt and bring to a boil, stirring
constantly until thickened. Pour over chops.
Cover and bake until chops are tender, about 40 minutes. Serve
immediately. Serves 4.