Ciao Chow Linda

Pork Chops in a white wine-mushroom sauce

Author: Ciao Chow Linda

Ingredients

• 2 pork chops, trimmed of most of the fat around the edges

• 1 tablespoon olive oil

• salt, pepper

• 1/2 lb. sliced mushrooms, crimini or baby portobello (or whatever you like really)

• 2 tablespoons butter

• 1 large shallot, minced

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• 1/4 cup chicken stock

• 1 small squirt of Kitchen Bouquet, optional

• 1 tablespoon cornstarch, mixed with a little water or chicken broth

• salt, pepper, minced parsley

Instructions

1. Pat the pork chops dry with a paper towel and season with salt and pepper.

2. Add the olive oil to a skillet and when it is hot, add the pork chops and let them brown for a couple of minutes on each side.

3. Remove after they start to turn brown.

4. Do not cook them all the way through.

5. Add the butter to the skillet, then the sliced mushrooms.

6. When the mushrooms start to become a little limp, add the shallots and garlic, season with salt and pepper, and cook until transparent.

7. Put the pork chops back into the skillet with the mushrooms then pour in the wine and chicken stock.

8. Add the Kitchen Bouquet, if you have it.

9. Lower the heat to a slow simmer and cook just until the pork chops are cooked through. It should take no more than five minutes.

10. Mix the cornstarch with a little water or chicken broth and add to the pan a little at a time, until the sauce starts to thicken.

11. Sprinkle with parsley and serve with rice or noodles or mashed potatoes.