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Pan Broiled Venison Chops

Ingredients:

5 Venison Loin chops, cut 1/2 to 3/4 inch thick (approx. 2 lbs)

1/2 tsp Salt (or sprinkle with meat tenderizer of choice)

1/4 cup Butter or margarine

1/2 cup Hot water

Rinse chops and pat dry with paper towels. Trim off any strong
smelling fat, then sprinkle with salt and pepper (or tenderizer).
Heat butter in skillet. Brown chops slowly on both sides till
cooked. (Approx. 5 minutes for each side). Remove to hot platter
and cover to keep hot. Add hot water to skillet and scrape to
loosen all meat drippings from skillet. Heat to boiling and place in
hot gravy boat. Pour over chops and serve.

TMC

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