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

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