Mushrooms Hunters Pork Chops

Name: Mushrooms Hunters Pork Chops
Total time: 1500 s
Yield: 6 servings
Ingredients: 6 New York pork chops top loin, 3/4-inch thick; 4 teaspoons olive oil; salt; black pepper to taste; 1/2 cup flour; 4 ounces wild mushrooms morel, chanterelle, or Portobello, chopped; 2 cloves garlic crushed; 14 1/2 ounces beef broth; 1/2 cup dry red wine; 2 tablespoons fresh thyme leaves finely chopped; 1 tablespoon tomato paste; 1/3 cup cold water; 3 tablespoons corn starch

Pork

13Ingredients

┅Calories

25Minutes

Description

Earthy and satisfying, this dish is perfect for an early spring dinner or when the leaves are falling in the autumn. Serve with soft polenta, buttered asparagus spears and a tossed green salad.

Ingredients

servings:

6 New York pork chops (top loin, 3/4-inch thick)
4 teaspoons olive oil
salt
black pepper (to taste)
1/2 cup flour
4 ounces wild mushrooms (morel, chanterelle, or Portobello, chopped)
2 cloves garlic (crushed)
14 1/2 ounces beef broth
1/2 cup dry red wine
2 tablespoons fresh thyme leaves (finely chopped)
1 tablespoon tomato paste
1/3 cup cold water
3 tablespoons corn starch

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Directions

In a large skillet heat 1 teaspoon olive oil over medium-high heat. Season chops with salt, pepper and flour. Brown chops 2-3 minutes on each side in hot oil; remove from pan. Heat remaining oil in skillet, add mushrooms and garlic, cook over medium heat until mushrooms have given up their water, cook and stir until skillet is almost dry. Stir in broth, wine, thyme and tomato paste. Bring to boiling. Return chops to skillet; cover tightly; cook over low heat for 5-6 minutes,until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm. In small dish stir together water and cornstarch, add to skillet. Cook, stirring, over medium heat, until sauce thickens. Serve sauce over chops.

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