4 pork chops
1 T. olive oil
1 C. chicken broth

Sauce
2 egg yolks
1 T. lemon juice
1 C. cream
½ tsp. salt
1 T. parsley, chopped finely
1 T. fresh chopped chives

Trim chops and pound to flatten. Sprinkle with pepper and rub in. Heat oil in skillet. Fry chops on both sides until brown. Cover chops with chicken broth. Put a lid on and simmer on low for 15 min. Remove from heat. Drain and reserve liquid.

Sauce-beat yolks and lemon juice together. In a separate bowl, measure the cream. While beating, gradually add yolk-lemon mixture. Add chives, parsley and salt. Add sauce back into pan over top of the chops. Put on very low heat. Watch carefully. When it starts to bubble, boil 1-2 min. Cover until ready to serve.

Sharon Bancroft ©1999