Pork Chops With Shiitake Wine Butter Sauce
4 Bone-in H-E-B natural pork center loin chopscut 1 1/4 inch thick
1 teaspoons olive oil
1 teaspoon freeze dried green peppercorns, crushed
1/2 teaspoon Lawry's® seasoned salt'
1/2 cup finely chopped yellow onion
1/2 cup each sliced domestic and shiitake mushrooms
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 cup dry white wine
* juices from pork chops
* salt and fine ground black or white pepper, to taste
Heat oven to 350°F. Heat a large, oven-proof, non-stick skillet over Medium-High heat
Rub pork chops with 1 teaspoon oil to coat. Season with crushed peppercorns and salt.
Add 2 teaspoons olive oil to hot skillet. Brown chops 2 minutes per side. Roast chops in
center of oven 20 minutes until 140F internal temperature for Medium-Rare doneness. Remo
ve chops from oven and let stand in skillet.
While pork roasts, chop onion and mushrooms for sauce. Wilt onions and mushrooms over Med
ium heat in a 10-inch non-stick skillet or 2-quart sauce pan. Stir until soft and liquid
evaporates. Remove from pan and set aside.
Melt butter over Medium heat. Add flour; stir 3 to 4 minutes until golden brown. Pour ch
icken broth and wine into pan. Stir with a whisk until smooth. Bring liquid to a boil; h
eat 5 minutes until thickened. Stir pork juices, onion and mushrooms into sauce and heat
3 minutes to thicken. Season sauce with salt and pepper to taste. Serve over chops.