Home › The World's Kitchen › Pork Chops with Puree of Chicory

Pork Chops with Puree of Chicory

Neatly trim and flatten six tender pork chops. Season with teaspoon salt and half teaspoon pepper. Thoroughly heat one tablespoon lard in a sautoire, place the chops in one beside another, gently fry for seven minutes on each side, dress a puree of chicory on a hot dish and arrange the chops around. Remove all fat from pan, pour in a half gill each white wine and tomato sauce, boil for three minutes, pour sauce over chops and serve.