Ingredients: Some nice thick boneless pork chops Lemons Fresh Basil Freshly ground black pepper Chopped garlic Chicken broth White wine or dry sherry Flour

Recipe Info Category: Pork & Veal Rating: 4 Contributor: Elaina Johnston

Trim the fat off the chops. Put a little oil in your dutch oven or a heavy skillet with a lid and throw the fat in there to brown up and get crispy. While the fat browns, mix the pepper with the flour and dredge the chops in it.

Take the crispy brown fat out and eat it or give it to someone special. Put the chops in now and brown them well on the outside at a high heat but don't cook them all the way through. Spoon out the extra oil and add the chicken broth and the wine or sherry. Add some lemon juice and a little finely grated lemon peel. Add the chopped garlic and tear up the basil into tiny pieces and add that too. Cover and simmer until chops are done.

You can toss in some quartered red potatoes and baby carrots at the appropriate times for them to be done if you want. After the chops and veggies are done, thicken up the liquid in the pan a bit for sauce. Serve with rice.