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1/3 cup flour 1/2 tsp. pepper 6 boneless pork loin chops 1 Tbsp. olive oil 2 c. sliced fresh mushrooms 1/3 cup onions, chopped 1/4 tsp. minced garlic (opt.) 1 c. Marsala wine 5 tsp. cornstarch 2/3 c. reduced sodium chicken broth In shallow bowl, mix flour and pepper. Dip chops in flour mixture to coat both sides. Shake off excess. In large skillet (nonstick) coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side. Remove from pan and keep warm. In same skillet, add mushrooms and onion. Cook and stir 2-3 minutes or until all are tender. Add garlic, if desired. Continue cooking 1-2 minutes longer. Add wine; increase heat to medium-high. Cook, stirring to loosen any brown bits from pan. In a small bowl, mix cornstarch and broth until smooth. Add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Return pork chops to warm. Serve chops covered with mushrooms, onions, and sauce. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |