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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PORK-CHP-ROBERT" "M" "8/24/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "PORK CHOPS ROBERT" "pork chops with robert sauce, pork chops saut\*(e'ed with onions, sauced with a reduction of the pan juices, white wine and \fIdemi-glace\fP, seasoned with sugar and mustard"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A classic saut\*(e' and sauce.
.PP
From LAROU, page 754.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan,"
large enough for the chops
.sp
.IG "4" "pork chops,"
trimmed of excess fat, and marinated with a dry rub
.IG "2 Tbsp" "butter"
.IG "1 Tbsp" "good cooking oil"
.sp
.IG "1/2 cup" "onions,"
diced small
.IG "2 Tbsp" "butter"
.IG "2 Tbsp" "flour"
.sp
.IG "1 cup" white wine""
.IG "1-1/2 cup" "brown stock"
.sp
.IG "1 Tbsp" "lemon juice"
.IG "1 Tbsp" "tomato pur\*(e'e"
.IG "1/4 tsp" "sugar"
.IG "2 Tbsp" "mustard"
.sp
.IG "" "salt, pepper,"
to taste
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Season the pork chops, e.g., with a dry rub containing
thyme, bay leaf, allspice, garlic, rosemary, oregano, salt and pepper.
After marinating, scrape off the rub.
.SK 2
Over high heat, melt the butter and oil in the saut\*(e' pan,
add the chops, and brown both sides.
When browned, remove the chops to a 350 F oven and cook until done,
about another 8 minutes for a thin chop and 15 minutes for a thick chop.
Discard the cooking fat left in the pan.
.SK 3
Over medium-high heat, melt a fresh 2 Tbsp butter in the pan.
Add the diced onions and saut\*(e' until golden.
Add the flour and cook lightly for a roux.
.SK 4
Add the wine and reduce until nearly dry.
.SK 5
Add the stock and reduce until the sauce naps a spoon nicely.
Instead of stock, one may add \fIglace de viand\fP (aka Demi-Glace Gold)
and a bit of water.
.SK 6
Add the lemon juice, tomato pur\*(e'e, sugar and mustard.
Cook lightly to mix the flavors.
Season with salt and pepper.
.SK 7
Return the chops to the pan to reheat them and coat them with the sauce.
.SK 8
When hot, plate and serve
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Serve the chops perhaps with buttered noodles or potato, and with
saut\*(e'ed mushrooms or grilled zucchini or asparagus.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
not difficult.
.I Time:
1 hour, but can be held at step 5, before the final seasoning.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
