Something special when entertaining friends or family is this old family favourite.
It was my grandmother's recipe.
It can be served with a garden salad or vegies.
Remove excess fat from chops then lightly brown the chops in butter
Sprinkle with Rosemary, Garlic, Parsely and Dill.
Preheat oven to120 -140
Add shallots, white wine and Chicken stock to pot, stir well ensuring all the bits are lifted from the pan bottom bring to the boil and cover.
Place the pan into the oven till the chops are tender, approximately 45 minutes
Remove from oven and cool slightly. Over a low heat gently warm the chops then gently stir in the cream simmer till the chops are heated through
Taste and add seasoning (salt and pepper) as required
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