2 pork chops
1 Tblsp. butter
1 medium onion, diced
1 Tblsp. flour
2 bouillon cubes
1 cup hot water
1/2 tsp. minced parsley
6 drops peppermint extract
1 tsp. dry mustard
2 Tblsp. lemon juice
1/2 cup orange juice
1 tsp. salt
1/8 tsp. pepper
Brown chops; remove from pan.
Melt butter in same pan; add onion and saute 5 minutes.
Stir in flour; dissolve bouillon cubes in hot water and add slowly, stirring constantly. Cook 5 minutes.
Add parsley, peppermint extract, lemon and orange juices and salt and pepper; blend thorougly.
Return pork chops to pan with liquid. Cover. Cook over low heat 25 to 35 minutes until meat is tender. (We like our meat very tender, so I usually cook 1 hour. However you do have to watch it carefully since the liquid tends to disappear!)
