Serving Size : 4
Preparation Time :0:15

4 pieces boneless pork top loin -- beaten
1 tablespoon olive oil
1 tablespoon chives -- diced
1 tablespoon parsley
1 teaspoon basil
1/2 cup Madeira
1 dash salt
1 dash pepper

Beat a few boneless pork chops or whatnot into a senseless pulp with hammer - or don't - it's not absolutely necessary but it is a good way to take out your frustrations. Dump olive oil in a pan and heat it up a bit (medium heat is usually enough) and then put chops in, dash with salt and pepper (this is essential). Fry the chops until they brown or caramelize. That is: make sure there is some brown stuff stuck to the bottom of the pan. Don't worry, you won't have to scrape it out later.

Remove chops. Add chives, parsley and basil to the brown stuff on the bottom and let it heat for about 30 seconds or a minute. Then add the Madeira. Stir it around while still heating until most - but not all - of the wine has boiled away. Then dump the resulting sauce on the pork chops. It's now ready to go. This is one of the few quick meat, entre' recipes, and this stuff cools fast - so make sure everything else is done about the time you start this dish.

WARNING: Do not put the Madeira in the pan at the same time the chops are there. For some reason the results yield an unpleasant mushiness to the pork.

Suggested Wine: Any beer from a green bottle.

Serving Ideas : Good with rice. Farmhouse broccoli and cheese is good.

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