Pork Chops with Swiss-Mushroom Sauce
This simple and hearty skillet dish will become a family favorite. Accompany with mashed potatoes, buttered asparagus spears and a fruit salad.
4 boneless pork rib-end pork chops, 3/4-inch thick
2 teaspoons olive oil
1 cup chicken broth
1 teaspoon Italian seasoning
1/2 cup sliced onion
1/2 cup quartered mushrooms
3 ounces Gruyere cheese, cut up
2 tablespoons dry white wine
- Heat oil in large nonstick skillet over medium-high heat. Brown chops on one side, about 4 minutes; turn and cook 4 minutes more. Remove chops from skillet, keep warm.
- Add broth, seasoning, onion and mushrooms to skillet. Simmer gently 4 to 6 minutes, until vegetables are tender and mixture reduced. Stir in cheese to melt, stir in wine.
- Serve sauce with chops.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.