Preparation:
combine chops and wine in a baking dish cover and chill for 1-24 hours remove chops from marinade, allowing excess to drip off combine flour with salt and pepper dredge chops in seasoned flour, patting with your hands to remove excess heat oil in a large skillet, over a moderate flame add chops and cook for 4-5 minutes per side to brown well return chops to the baking dish season with sage and thyme heat butter in skillet, over a medium flame add garlic and saute for 2-3 minutes pour over chops in baking dish bake, covered, @ 300 degrees for 60 minutes, basting often heat the cream in a saucepan, over a medium flame heat and shake pan to reduce by two-thirds combine mustard and tomato puree-mix well whisk in the reduced cream spoon cream mixture over the pork chops bake, covered, @ 250 degrees for 20-30 minutes remove to a serving platter, garnish with watercress serve hot |
