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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.
Recipe provided courtesy of Pork, Be Inspired®.
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