![]() |
Boneless Pan-fried Pork Chop with Mushrooms | |||||||
4 servings | ||||||||
Amount | Measure | Ingredients | ||||||
4 | ea | boneless pork center loin chops, 1 1/2-inch thick | ||||||
1–2 | teaspoons | vegetable oil | ||||||
2 | cups | sliced fresh mushrooms | ||||||
3/4 | cup | chicken broth | ||||||
4 | teaspoons | cornstarch | ||||||
1/4 | teaspoon | dried tarragon, crushed | ||||||
1 | ounce | slice process Swiss cheese, torn | ||||||
1 | tablespoon | dry white wine | ||||||
Preparation Preheat a browning dish on HIGH (100% power) for 5 minutes. Add oil; swirl to coat. Add pork chops. Cover with lid and micro-cook on HIGH (100% power) for 3 minutes. Turn meat over; rotate dish a half turn. Cover and micro-cook on HIGH (100% power) for 3 to 5 minutes more or until done (155-160 degrees F. internal temperature). Remove meat from dish; place on serving dish. Do not drain juices. Cover meat tightly with foil; let stand about 10 minutes while preparing sauce. Add mushrooms to browning dish. Cover and micro-cook on HIGH (100% power) for 2 minutes. Remove dish from oven. In a 2-cup microwave-safe measuring cup combine broth, cornstarch and tarragon. Micro-cook broth mixture on HIGH (100% power) for 3 to 4 minutes, stirring twice until thickened and bubbly. Stir in cheese until melted; stir in wine. Add broth mixture to browning dish with mushrooms. Micro-cook, uncovered, on HIGH (100% power) for about 2 minutes or until sauce is heated through. Serve mushroom sauce with pork chops. |
||||||||
Preparation Time: 5 minutes | Cooking Time: 20 minutes | |||||||
Nutrient Information per Three-Ounce Serving: | ||||||||
|
||||||||
*supplied by National Pork Producers Council |