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Recipe : Entry # 5055
Dean and Phyllis Rodgers
Recipe Title
Mardi Gras Chops
Recipe Theme
Main Dishes
North Alabama EC
4 center cut pork chops
1/8 teaspoon each of dried sage, dill weed, chives and garlic powder
A pinch or marjoram
A pinch of basil leaves
4 tablespoons butter
1/2 tablespoon bourbon
5 ounces Ro0tel diced tomatoes and green chilies
In a frying pan, melt butter on high heat. Add dried ingredients and Ro-tel. Cook for one minute. Add chops and cook for one minute on each side. Reduce heat to medium low, sprinkle bourbon over chops. Cover and cook until chops are no longer pink, approximately 20 minutes. Spoon sauce over chops to serve.