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pork loin chops olive oil pink butter mustard onion salt tropical fruit schnapps fresh cilantro Worcestershire sauce
Viewed: 39 - Published at: 3 years agoIngredients
- 6 (1/2-inch-thick) boneless pork loin chops
- 1/4 cup olive oil
- 1 tablespoon pink peppercorns, crushed
- 1/2 cup butter or margarine, divided
- 1 tablespoon dry mustard
- 1 teaspoon onion salt
- 1/2 cup tropical fruit schnapps
- 1 1/2 tablespoons chopped fresh cilantro
- 2 teaspoons Worcestershire sauce
Method
- Drizzle pork chops evenly with olive oil, and rub all sides with crushed peppercorns.
- Melt 1/4 cup butter in a large skillet over medium-high heat; stir in dry mustard and onion salt. Add chops, and cook 2 to 3 minutes on each side or until done. Remove from skillet, and keep warm.
- Melt remaining 1/4 cup butter in skillet; stir in schnapps, cilantro, and Worcestershire sauce. Pour over chops. Serve with Mango Salsa.
- Note: We used Hot Shot Tropical Fruit Schnapps.
