Baked Pork Chops In Wine Sauce Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| 1/4 cup each sliced onion and diced celery | ||
| Garlic | 1 Clove (5gm), minced | |
| 2 pork loin chops (6 ounces each), broiled until rare | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1/4 teaspoon each basil leaves and salt | ||
| Pepper | 1/8 Teaspoon | |
| 1 cup plus 2 tablespoons water, divided | ||
| 1 medium tomato, blanched, peeled, seeded, and chopped | ||
| 1 packet instant chicken broth and seasoning mix | ||
| Cornstarch | 1 Teaspoon | |
| Parsley | 2 Teaspoon, chopped | |
Directions
Preheat oven to 325°F.
In 10-inch nonstick skillet that has an oven-safe or removable handle heat oil; add onion, celery, and garlic and saute until translucent.
Add pork chops, mushrooms, wine, basil, salt, and pepper and bring liquid to a boil; cook for 2 minutes.
Stir in 1 cup water and the tomato and broth mix and return mixture to a boil.
Remove skillet from heat, cover, and transfer to oven; bake for 45 to 50 minutes.
In small cup or bowl combine remaining 2 tablespoons water with the cornstarch, stirring to dissolve cornstarch.
Return skillet to burner and stir in dissolved cornstarch; stirring constantly, bring to a boil and cook until mixture is thickened.
In 10-inch nonstick skillet that has an oven-safe or removable handle heat oil; add onion, celery, and garlic and saute until translucent.
Add pork chops, mushrooms, wine, basil, salt, and pepper and bring liquid to a boil; cook for 2 minutes.
Stir in 1 cup water and the tomato and broth mix and return mixture to a boil.
Remove skillet from heat, cover, and transfer to oven; bake for 45 to 50 minutes.
In small cup or bowl combine remaining 2 tablespoons water with the cornstarch, stirring to dissolve cornstarch.
Return skillet to burner and stir in dissolved cornstarch; stirring constantly, bring to a boil and cook until mixture is thickened.
Chef
