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Bogie’s Pork Chops w/ Lemon & Vermouth




Source of Recipe


"Alice’s Brady Bunch Cookbook" by Ann B. Davis


List of Ingredients




1/2 cup unsalted butter, divided use

2 tablespoons oil

8 boneless pork chops (4-to-6 ounces each)

salt to taste

2 teaspoons coarsely ground black pepper

2 /3 cup dry vermouth

1 /4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

Recipe



In a large skillet, melt two tablespoons of butter and the oil. Season the chops on both sides with salt and pepper. Place four chops in the skillet and cook on high until just brown on each side. Remove and keep warm on a platter. Repeat with another two tablespoons butter and the remaining chops. Add the vermouth to the skillet and cook over medium heat until the liquid is reduced by half. Add the lemon juice and zest, and bring the sauce to a boil. Remove the pan from the heat and stir in the remaining butter until melted. Spoon the sauce over the pork chops and serve with applesauce.