| 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 cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 21, 1998
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