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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 425ºF (220ºC) 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.
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