BOGIE'S PORK CHOPS WITH LEMON AND VERMOUTH

1/2 cup unsalted butter, divided use
2 tablespoons oil
8 boneless pork chops
Salt (to taste)
2 teaspoons coarsely ground black pepper
2/3 cup dry vermouth
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon zest
Applesauce (for serving)

In a large skillet, melt 2 tablespoons of butter and oil. Season the chops on both sides with salt and pepper. Place 4 chops in the skillet and cook on high until just brown on each side. Remove and keep warm on a platter. Repeat with another 2 tablespoons of butter and remaining chops.

Add the vermouth to the skillet and cook over medium heat until the liquid is reduced by half.

Add the lemon juice and zest and bring the sauce to a boil.

Remove the pan from the heat and stir in the remaining butter until melted. Spoon the sauce over the pork chops and serve with applesauce.

Alice's note:
Also good served with rice loaded with fresh herbs - parsley, thyme, chervil, tarragon.

Makes 8 servings
Source: Alice's Brady Bunch Cookbook by Ann B. Davis with Ron Newcomer and Diane Smolen