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Title: Pork Chops Au Vin
Categories: Pork, Chops
Yield: 4 Servings

4 Center cut pork chops
1 Sherry wine; either cooking
- wine or the real thing
2 c Water
2 tb Butter

Place the pork chops in a skillet with a cover. Pour enough water
over the chops to cover. Boil them for 10 to 15 minutes. Remove the
chops from the pan. Drain the water from the skillet. Melt the butter
in the skillet. Return the chops to the pan and brown them on both
sides. Pour into the skillet enough Sheny to cover the chops, and
simmer for 15 to 20 minutes. The reduced Sherry makes a delicious
gravy for potatoes and/or the vegetables to accompany the chops.

Note:

One time I prepared 6 chops in an electric skillet. It was late in the
evening. I got through the boiling process and the browning process. I
poured the wine into the skillet, turned it down to about 200?F, and
then by mistake I fell asleep. About 6:00 in the morning I awoke to
the most delicious smells wafting into my bedroom from the kitchen. I
leaped out of bed remembering the chops in the skillet, and when I
uncovered the pan, I found the most gorgeous golden brown chops, and
surrounding them on the bottom of the pan was a very thick Sherry
syrup. When I touched the chops with a fork, they literally fell
apart, but they were very delicious. Though I wouldn't normally say
it about pork chops, they actually melted in my mouth.

Recipe by Paul West

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