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   Ingredients :
4 pork chops
Flour, enough to flour pork chops
1 tablespoon olive oil
1 tablespoon minced garlic
1 cup green onion, (white and light green part) finely chopped
2 tablespoons butter
cup brown sugar
1 cup chicken stock
1/3 cup scotch
1 tablespoon vinegar
2 tablespoons heavy cream


Season pork chops with pepper and dredge them in flour. Heat olive oil in a skillet and brown chops on one side and turn. Cover skillet, and cook them in a preheated oven to 425F (220C) for approximately 10 minutes. Remove from heat and keep them warm.

Melt butter and sugar in a saucepan until caramelized. Add green onion, vinegar and scotch and bring to a boil for 5 minutes. Add chicken stock, bring to a boil and return the pork chops to saucepan. Cook pork chops until tender. Season to taste with salt and pepper.
Before serving stir in heavy cream.
        4 servings
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