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   MSGID: 34804.fidonet_cooking@1:105/500 2d727df5   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Chops Au Vin   
    Categories: Pork, Chops   
         Yield: 4 Servings   
       
         4    Center cut pork chops   
         1    Sherry wine; either cooking   
              - wine or the real thing   
         2 c  Water   
         2 tb Butter   
       
     Place the pork chops in a skillet with a cover. Pour enough water   
     over the chops to cover. Boil them for 10 to 15 minutes. Remove the   
     chops from the pan. Drain the water from the skillet. Melt the butter   
     in the skillet. Return the chops to the pan and brown them on both   
     sides. Pour into the skillet enough Sheny to cover the chops, and   
     simmer for 15 to 20 minutes. The reduced Sherry makes a delicious   
     gravy for potatoes and/or the vegetables to accompany the chops.   
        
     Note:   
        
     One time I prepared 6 chops in an electric skillet. It was late in the   
     evening. I got through the boiling process and the browning process. I   
     poured the wine into the skillet, turned it down to about 200?F, and   
     then by mistake I fell asleep. About 6:00 in the morning I awoke to   
     the most delicious smells wafting into my bedroom from the kitchen. I   
     leaped out of bed remembering the chops in the skillet, and when I   
     uncovered the pan, I found the most gorgeous golden brown chops, and   
     surrounding them on the bottom of the pan was a very thick Sherry   
     syrup. When I touched the chops with a fork, they literally fell   
     apart, but they were very delicious. Though I wouldn't normally say   
     it about pork chops, they actually melted in my mouth.   
        
     Recipe by Paul West   
       
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