Saucy mushroom pork chops
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | (approx.) vegetable oil |
| 1 | pounds | Fast-fry boneless pork chops trimmed |
| ½ | teaspoon | Dried rosemary |
| ¼ | teaspoon | Each dried thyme, salt and pepper |
| 1 | Onion, chopped | |
| 3 | cups | Sliced mushrooms (1/2 lb) |
| 1 | teaspoon | Cornstarch |
| ½ | cup | Chicken stock |
Directions
In large skillet, heat oil over high heat; brown chops on 1 side, about 1½ 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@...
Source: The Canadian Living 20th Anniversary Cookbook