This recipe originally calls for the pork chops to be simmered in beef broth. I prefer using chicken broth.
*Combine 1/4 cup flour, salt and pepper in a large resealable plastic bag. Add pork chops, one at a time, and shake to coat.
*In a large skillet, heat oil and brown chops over medium-high heat for 3-4 minutes on each side. Remove and set aside.
*In same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. Reduce heat to low; return pork to pan.
*Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
*In a small bowl, combine the half-and-half, sour cream, mustard and 2 teaspoons of flour until smooth.
*Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over Pork Chops
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 475 | ||
Calories from Fat: 242 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 147.1mg | 45 % | |
Sodium 367.8mg | 13 % | |
Potassium 975.7mg | 26 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 9.2g | ||
Protein 45.9g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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