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Mushroom Hunters Pork Chops Recipe

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This recipe for Mushroom Hunters Pork Chops, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Deiss


6 center cut pork chops, 3/4 in. thick
4 tsp. olive oil
2 tbsp. butter
salt and freshly ground pepper
1/2 c. flour
8 oz. Bella mushrooms, sliced thick
3 garlic cloves, crushed
1 (14 1/2 oz.) beef broth
1/2 c. dry red wine
1 tsp. dried thyme
1 tbsp. tomato paste
1/3 c. cold water
3 tbsp. cornstarch

In a large skillet heat 1 tsp. olive oil over medium-high heat. Season chops with salt, pepper & flour. Brown chops on each side in hot oil, remove from pan. Melt butter in skillet, add mushrooms & garlic, cook over medium heat until mushrooms have given up their water. Cook & stir until skillet is almost dry. Stir in broth, wine, thyme & tomato paste. Bring to a boil, return chops to skillet, cover tightly, cook over low heat for 5-6 minutes. Remove chops to a serving platter, keep warm. In small dish, stir together water & cornstarch, add to skillet. Cook, stirring over medium heat, until sauce thickens. Serve sauce over chops.




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