4Bone-in H-E-B natural pork center loin chopscut 1 1/4 inch thick,
1teaspoonfreeze dried green peppercorns, crushed,
1/2teaspoonLawry's® seasoned salt',
1/2cupfinely chopped yellow onion,
1/2cupeach sliced domestic and shiitake mushrooms,
1/2cupdry white wine,
*juices from pork chops,
*salt and fine ground black or white pepper, to taste,
1Heat oven to 350°F. Heat a large, oven-proof, non-stick skillet over Medium-High heat 3 minutes.
2Rub pork chops with 1 teaspoon oil to coat. Season with crushed peppercorns and salt.
3Add 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. Remove chops from oven and let stand in skillet.
4While pork roasts, chop onion and mushrooms for sauce. Wilt onions and mushrooms over Medium 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.
5Melt butter over Medium heat. Add flour; stir 3 to 4 minutes until golden brown. Pour chicken broth and wine into pan. Stir with a whisk until smooth. Bring liquid to a boil; heat 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.
No Nutritional Information Available