| DILL PICKLE PORK CHOPS |
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8 Servings3 tablespoons CRISCO Shortening 8 pork chops, cut 1/2-inch thick 1 teaspoon salt 1/4 teaspoon black pepper 4 teaspoons prepared mustard 7 or 8 baby dill pickles, thinly sliced 2 tablespoons dill pickle liquid 1/4 cup apple cider Melt Crisco in a large skillet. Add pork chops and brown well on both sides. Sprinkle with a mixture of salt and pepper. Spread each pork chop with 1/2 teaspoon mustard. Arrange one layer of pork chops in a Dutch oven and cover with half of the dill pickle slices. Repeat layering with chops and remaining pickles. Add pickle liquid; cover and cook over low heat for 1 hour; add apple cider 20 minutes before end of cooking time. Remove from heat and place chops on a heated serving platter. Skim fat from top of pan gravy. Place over high heat and cook for 3 to 5 minutes or until reduced to half. Serve sauce with chops. |
