Saucy Mushroom Pork Chops Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: , (approx.) vegetable oil
1 lbs: Fast-fry boneless pork chops trimmed,
1/2 tsp: Dried rosemary,
1/4 tsp: Each dried thyme, salt and pepper
1: Onion, chopped
3 cup: Sliced mushrooms, 1/2 lb
1 tsp: Cornstarch,
1/2 cup: Chicken stock,
Directions:
In large skillet, heat oil over high heat; brown chops on 1 side,
about 1 1/2 minutes. Turn and sprinkle with half each of the
rosemary, thyme, salt and pepper; brown second side. Set aside.
Reduce heat to medium; add more oil if needed. Cook onion, mushrooms
and remaining rosemary, thyme, salt and pepper, stirring
occasionally, for 5 minutes or until most of the mushroom liquid is
evaporated.
Stir cornstarch into stock; add to skillet. Bring to boil; cook,
stirring, for 1 minute or until thickened. Add chops and any juice on
plate; cook for 2 minutes or until tender yet still slightly pink
inside. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com
Source: The Canadian Living 20th Anniversary Cookbook
Source from luhu.jp
about 1 1/2 minutes. Turn and sprinkle with half each of the
rosemary, thyme, salt and pepper; brown second side. Set aside.
Reduce heat to medium; add more oil if needed. Cook onion, mushrooms
and remaining rosemary, thyme, salt and pepper, stirring
occasionally, for 5 minutes or until most of the mushroom liquid is
evaporated.
Stir cornstarch into stock; add to skillet. Bring to boil; cook,
stirring, for 1 minute or until thickened. Add chops and any juice on
plate; cook for 2 minutes or until tender yet still slightly pink
inside. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com
Source: The Canadian Living 20th Anniversary Cookbook
Source from luhu.jp
Tags
Meats