| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pork Chops with Mushroom Sage Wine Sauce

4 center-cut pork chops, about 1 1/4 pounds
1/2 teaspoon salt, divided use
2 tablespoons olive oil
1 pound fresh white mushrooms (about 5 cups), sliced
1 cup frozen pearl onions, thawed
1/2 cup chopped roasted red peppers
2 ounces chopped sliced prosciutto
1/4 cup dry white wine
1 teaspoon minced garlic
3/4 teaspoon rubbed sage
1/8 teaspoon ground black pepper

1. Sprinkle pork chops with 1/4 teaspoon of the salt, dividing evenly. In a large skillet heat oil until hot. Add pork chops; cook until golden brown on both sides, 6 to 7 minutes, turning once.
2. Remove to a serving plate; cover with foil; set aside. To skillet add mushrooms, cook, stirring occasionally, until mushrooms are just golden, about 3 minutes. Add onions, bell peppers, prosciutto, wine, garlic, sage, black pepper and the remaining salt. Cook, stirring frequently, until onions are tender, about 5 minutes. Spoon sauce over reserved pork chops.

Makes 4 servings.

Recipe and photograph provided by The Mushroom Council.