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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butterfly Chops Flambe Recipe

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This recipe for Butterfly Chops Flambe is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 7 to 8 oz butterfly pork chops
lemon pepper, minced garlic, paprika, salad oil and seasoned salt to taste
8 stalks asparagus
3 tbsp. butter (clarified)
1 oz chopped onions
1 c sliced mushrooms
1 oz brandy
1 1/2 oz red wine
1/4 cup consommé or broth
1 1/2 tsp flour and 1 1/2 tsp butter kneaded together
Directions:
Directions:
Flatten then brush both sides of the chops with oil before seasoning. Precook asparagus leaving it slightly undercooked. Place asparagus on each chop, fold over and fasten with short metal skewers. Broil or sauté chops at low temperature. In a large frypan over high heat add butter then onions and sauté them until shiny. Add mushrooms, sauté slightly then add the butterfly chops. In a small saucepan heat brandy, flame and pour over chops. Turn chops to insure both sides are good and hot. Remove chops and add wine and consommé. Thicken with Beurre Mainie. Cook five minutes and serve over chops.
Number Of Servings:
Number Of Servings:
Makes 2 servings

 

 

 

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