Pan-grilled Pork Chops
with Swiss-Mushroom Sauce
These elegant chops make a perfect 'company' dinner, but are easy and quick enough for a weeknight. Serve sauce over chops with steamed asparagus spears, roasted potato wedges, sliced tomatoes with vinaigrette and crusty dinner rolls.
4 boneless pork chops, 1 1/2-inches thick
1 tablespoon vegetable oil, divided use
2 teaspoons butter
2 cups sliced mushrooms
3/4 cup chicken broth
2 tablespoons dry white wine
4 teaspoons cornstarch
1/2 teaspoon dried tarragon, crushed
1/2 cup grated Swiss cheese
- Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove chops from pan and keep warm.
- Add remaining 2 teaspoons oil and butter to skillet; sauté mushrooms for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
- In 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.