Preparation:
In skillet, cook mutton chops in heated butter until well done. Salt and pepper. Remove chops to heated platter and keep warm. Pour excess fat from skillet.
Add wine to skillet, and scrape bottom until brown crust is dissolved. Cook over high flame for 3 minutes, or until wine is nearly cooked away.
Add tomatoes, thyme, marjoram, and garlic, with salt and pepper to taste. Cook over high flame for 10 minutes.
Return chops to skillet. Sprinkle with parsley. Serve hot in skillet.
Serve with rice.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
