Pangrilled Pork Chops with Swiss-Mushroom Sauce

Name: Pangrilled Pork Chops with Swiss-Mushroom Sauce
Total time: 2100 s
Yield: 4 servings
Ingredients: 4 boneless pork chops 1 1/2 - inch thick; 1 tablespoon vegetable oil divided; 2 teaspoons butter; 2 cups mushrooms sliced; 3/4 cup chicken broth; 2 tablespoons dry white wine; 4 teaspoons corn starch; 1/2 teaspoon dried tarragon leaves crushed; 1/2 cup swiss cheese grated

Pork

9Ingredients

130Calories

35Minutes

Ingredients

servings:

4 boneless pork chops (1 1/2 - inch thick)
1 tablespoon vegetable oil (divided)
2 teaspoons butter
2 cups mushrooms (sliced)
3/4 cup chicken broth
2 tablespoons dry white wine
4 teaspoons corn starch
1/2 teaspoon dried tarragon leaves (crushed)
1/2 cup swiss cheese (grated)

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Directions

1Heat 1 teaspoon oil in large heavy skillet over medium-high heat.
2Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from pan, allow rest for 3 minutes and keep warm.
3Add remaining 2 teaspoons oil and butter to skillet; sauté mushrooms for 7-8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
4In small bowl stir together broth, wine and cornstarch; add to skillet. Cook and stir until thickened; stir in tarragon and cheese, stir to melt cheese.
5Serves 4.
6Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or Chardonnay.

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