Ingredients
- Pork chops (boneless or not) about 4 oz each
- Bella mushrooms, 12 ounces
- Onion, 1 medium sized
- Beef stock, 2 cups
- Garlic clove, minced
- Olive oil or cooking spray
- Flour, 2 tablespoons
- Worcestershire sauce, 1.5 tablespoons
- White wine, although I bet sherry would work as well, about 1/4 cup
- Salt, pepper to taste
Recipe
- Add a tablespoon of olive oil to a big saute pan, get it nice and hot. Throw in pork chops and sear. Cook for about two (2) to three (3) minutes per side, until evenly cooked through.
- When pork chops are done, set them off to the side on a plate. You can cover with foil if you’d like, but they are going back into the mix, so they’ll heat back up again.
- In the pan you used for the pork chops, pour in about 1/4 cup white wine – it deglazes it and pulls all the pork chop goodness off the pan and into the beginnings of a sauce. Throw in onions an saute for a couple minutes, throw in mushrooms – saute both until softened. (White wine isn’t required in this step – you could maybe use a little broth or olive oil?).
- While mushrooms and onions are cooking – in another container whisk together beef broth, flour, minced garlic clove and 1 1/2 tablespoons worcestershire sauce
- Once mushrooms and onions looked like they’ve cooked down enough, pour beef broth/flour/worcestershire sauce into sauce pan with mushrooms and onions. Toss in your pork chops and let it all get acquainted. You can whisk in more flour if you want a thicker sauce – but you’ll have to whisk quickly so you don’t get flour lumps (which can be tricky with mushrooms). It thickened as it cooled on the plate. Served with mashed yukon gold potatoes (peel and quarter potatoes, boil until soft, drain, add 1/4 stick butter and one cup sour cream – then mash) and baked asparagus.
Source
www.queenbeecoupons.com
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