61.   Add the butter and continue cooking over high heat until the butter is melted.

62.   Add the butter or oil and place the liver in the pan, sauteing it over high heat until it is golden brown.

63.   Add the oil to the pan and place over high heat.

64.   Add the olive oil to the same skillet and heat over high heat.

65.   Add the water and bouillon cubes and bring to a boil over high heat.

66.   Add water and bring to boil over high heat.

67.   Add water to cover, salt the water, and bring to a boil over high heat.

68.   Add wine and cook over high heat until wine is reduced completely and pan is almost dry.

69.   Add chicken stock-oyster sauce mixture and cook over high heat until sauce is piping hot.

70.   Add chops and cook over high heat until browned on both sides.