Mushrooms Hunters Pork Chops

Pork
Mushrooms Hunters Pork Chops
1
13
110
25

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

  • 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

Directions

  1. 1In 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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NutritionView more

110Calories
Sodium16%DV380mg
Fat5%DV3g
Protein4%DV2g
Carbs5%DV14g
Fiber4%DV1g

PER SERVING *

Calories110Calories from Fat25
% DAILY VALUE*
Total Fat3g5%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium380mg16%
Potassium130mg4%
Protein2g4%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber1g4%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.