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Ingredientes
- 4 x 3/4-inch thick loin or possibly rib pork chops
- Â Â Flour for dredging
- 2 Tbsp. Vegetable oil
- 2 x Shallots, chopped
- 8 x White mushrooms, sliced thin
- 1 c. Dry white wine or possibly dry vermouth
- 1/2 c. Chicken stock
- 1/4 c. Heavy cream
- 1/4 tsp Fresh thyme leaves or possibly a healthy pinch dry thyme, crumbled
- 2 tsp Coarse-grained mustard
Direcciones
- Pat pork chops dry with paper towels and lightly dredge in seasoned flour.
- Heat 1 Tbsp. oil in a 10-inch non-stick skillet till warm but not smoking and brown the chops on both sides. Remove the chops to a plate.
- Heat the remaining 1 Tbsp. oil in the skillet over moderate heat and cook the shallots, stirring, till softened. Add in mushrooms and saute/fry over moderately high heat, stirring, till liquid mushrooms give off is evaporated. Add in wine or possibly vermouth and boil till liquid is reduced to about 4 Tbsp.. Stir in stock, cream, thyme, and salt and pepper to taste and return the pork chops to the pan. Cover and simmer just till the chops are cook and the sauce is thickened. Stir in mustard and serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 551g | |
| Calories 579 | |
| Calories from Fat 343 | 59% |
| Total Fat 38.9g | 49% |
| Saturated Fat 9.02g | 36% |
| Trans Fat 0.7g | |
| Cholesterol 41mg | 14% |
| Sodium 217mg | 9% |
| Potassium 796mg | 23% |
| Total Carbs 12.34g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.2g | 3% |
| Protein 6.29g | 10% |
