Mushrooms Hunters Pork Chops
|6 3/4" thickboneless pork chops|
|4 teaspoonsolive oil|
|4 ounceswild mushrooms; (morel, chanterelle, or Portobello), chopped|
|2 clovesgarlic; crushed|
|1 14.5-oz canbeef broth|
|1/2 cupDry Red Wine|
|2 tablespoonsfresh thyme; finely chopped|
|1 tablespoonTomato paste|
|1/3 cupCold water|
Mushrooms Hunters Pork Chops Preparation
In a large skillet heat 1 teaspoon olive oil over medium-high heat. Season chops with salt, pepper and flour. Brown chops on each side in hot oil; remove from pan. Heat remaining oil in skillet, add mushrooms and garlic, cook over medium heat until mushrooms have given up their water, cook and stir until skillet is almost dry. Stir in broth, wine, thyme and tomato paste. Bring to boiling. Return chops to skillet; cover tightly; cook over low heat for 5-6 minutes. Remove chops to a serving platter; keep warm. In small dish stir together water and cornstarch, add to skillet. Cook, stirring, over medium heat, until sauce thickens. Serve sauce over chops.
Republished with permission, National Pork Council
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Mushrooms Hunters Pork Chops Reviews
It made a good supper I would not hesitate to have again.
4 years, 11 months, 3 weeks, 3 days, 13 minutes ago
Republished with permission, National Pork Council [I posted this recipe.]
7 years, 10 months, 2 weeks, 2 days, 9 hours, 30 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven