| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Meats | 4 | Servings |
INGREDIENTS
| 1 | ts | (approx.) vegetable oil |
| 1 | lb | Fast-fry boneless pork chops trimmed |
| 1/2 | ts | Dried rosemary |
| 1/4 | ts | Each dried thyme, salt and pepper |
| 1 | Onion, chopped | |
| 3 | c | Sliced mushrooms (1/2 lb) |
| 1 | ts | Cornstarch |
| 1/2 | c | Chicken stock |
INSTRUCTIONS
In large skillet, heat oil over high heat; brown chops on 1 side, about 1 1/2 minutes. Turn and sprinkle with half each of the rosemary, thyme, salt and pepper; brown second side. Set aside. Reduce heat to medium; add more oil if needed. Cook onion, mushrooms and remaining rosemary, thyme, salt and pepper, stirring occasionally, for 5 minutes or until most of the mushroom liquid is evaporated. Stir cornstarch into stock; add to skillet. Bring to boil; cook, stirring, for 1 minute or until thickened. Add chops and any juice on plate; cook for 2 minutes or until tender yet still slightly pink inside. Makes 4 servings. Typed in MMFormat by [email protected] Source: The Canadian Living 20th Anniversary Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Apr 21, 1998
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