Preparation:
1. Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly.
2. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Repeat the process on the other side for about 2 minutes.
3. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes. Turn the chops flat side down and cook, turning them occasionally. This takes about 15 minutes.
4. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tbsp of the butter to the skillet and heat.
5. Add the shallots and cook, stirring for about 15 seconds. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste.
6. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops.
7. Serve sprinkled with parsley. |
