These elegant chops make
a perfect “company” dinner, but are easy and quick
enough for a weeknight. Serve sauce over chops with steamed asparagus
spears, roasted potato wedges, sliced tomatoes with vinaigrette
and crusty dinner rolls.
Pangrilled
Pork Chops with Swiss-Mushroom Sauce
- 4 boneless pork chops,
1 1/2-inches thick
1 tablespoon vegetable oil, divided use
2 teaspoons butter
2 cups sliced mushrooms
3/4 cup chicken broth
2 tablespoons dry white wine
4 teaspoons cornstarch
1/2 teaspoon dried tarragon, crushed
1/2 cup grated Swiss cheese
- Heat 1 teaspoon oil in
large heavy skillet over medium-high heat. Season chops to taste
with salt and pepper and brown on one side, about 8 minutes;
turn and brown other side, about 7 minutes. Remove chops from
pan and keep warm.
- Add remaining 2 teaspoons
oil and butter to skillet; sauté mushrooms for 7 to 8
minutes, stirring occasionally, until mushrooms are tender and
liquid has evaporated.
- In small bowl stir together
broth, wine and cornstarch; add to skillet. Cook and stir until
thickened; stir in tarragon and cheese, stir to melt cheese.
Serves 4.
Wine suggestion: Serve
with a chilled Sauvignon Blanc, Viognier or Chardonnay.
Nutrition Facts
Calories 410 calories
Protein 47 grams
Fat 20 grams
Sodium 370 milligrams
Cholesterol 120 milligrams
Saturated Fat 8 grams
Carbohydrates 7 grams
Recipe provided courtesy
of Pork, The Other White Meat.
