Carolina Riesling Pork Chops

Name: Carolina Riesling Pork Chops
Total time: 3900 s
Yield: 4 servings
Ingredients: 8 New York pork chops top loin, thin, 1/2-inch thick, about 1 1/2-pounds; 1 1/2 teaspoons salt; 1 teaspoon black pepper coarsely ground; 1/4 cup olive oil 4 tablespoons; 12 cloves garlic minced, 2 tablespoons; 8 ounces mushrooms sliced; 2 cups wine dry Riesling; 3 tablespoons fresh lemon juice about 1 lemon; 1/2 cup heavy cream

Pork

9Ingredients

┅Calories

65Minutes

Ingredients

servings:

8 New York pork chops (top loin, thin, 1/2-inch thick, about 1 1/2-pounds)
1 1/2 teaspoons salt
1 teaspoon black pepper (coarsely ground)
1/4 cup olive oil (4 tablespoons)
12 cloves garlic (minced, 2 tablespoons)
8 ounces mushrooms (sliced)
2 cups wine (dry Riesling)
3 tablespoons fresh lemon juice (about 1 lemon)
1/2 cup heavy cream

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Directions

Sprinkle pork chops with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add half of the chops. Brown chops quickly for 1 to 2 minutes on each side. Remove from skillet and keep warm. Repeat with remaining 2 tablespoons oil and chops and remove from skillet.
Reduce heat to medium-low; add garlic to skillet. Cook and stir for 30 seconds. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until tender and moist. Remove skillet from heat. Add Riesling and lemon juice to mushrooms in skillet. Return skillet to heat; add pork chops. Bring to boil. Reduce heat; cover and gently simmer over low heat for 30 minutes until internal temperature on a thermometer reads 145 degrees F. Stir in cream. Bring to boil. Reduce heat; simmer, uncovered, over medium-high heat for 5 to 10 minutes or until slightly thickened.

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