Preparation:

Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly. Heat oil in a skillet large enough to hold the chops in one layer.

Add the chops and cook until browned on one side, about 2 minutes. Turn and brown on second side, about 2 minutes. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes.

Turn the chops flat side down and cook, turning them occasionally. The total cooking time should be (about 15 minutes. Transfer the chops to a dish and pour off all the fat from the skillet.

Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste.

Cook over moderately high heat until reduced to (about 1/3 cup). Swirl in the remaining butter and pour the sauce over the chops. Serve sprinkled with parsley.

Servings: 4
Source: San Francisco Chronicle
Submitted by: Recipe Group Member
Date:

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