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 3 minutes.
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. Remove chops from oven and let stand in skillet.
While 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.
Melt 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
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!