| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dishes, Main | 4 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 4 | Pork rib or loin chops, 1 & | |
| 1/4 to 1 & 1/2 inches | ||
| thick | ||
| 1 | c | Sliced exotic mushrooms such |
| as shiitake | ||
| 1 | c | Sliced red bell peppers |
| 2 | t | Dijon style mustard |
| 2/3 | c | Dry white wine or chicken |
| broth | ||
| 2 | T | Butter |
| 1 | T | Chopped parsley or cilantro |
| 1-2T |
INSTRUCTIONS
Heat oil in a medium skillet over medium high heat. When hot, add pork chops, turn heat to medium and brown them for about 4 to 5 minutes a side. Remove them to a plate and add the mushrooms and bell peppers and cook for 2 to 3 minutes or until they give off their juices. Return the chops to the pan, cover and simmer slowly 4 to 5 minutes a side or until just cooked through. Remove chops, add mustard and white wine and boil down until syrupy. Add butter herbs and spoon sauce over chops. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF 6772 From: 4paws@netrax.net (Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:35 -0500
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