Baked Pork Chops In Wine Sauce Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Vegetable oil1 Teaspoon
 Sliced onion1⁄4 Cup (4 tbs)
 Diced celery1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm)
 Pork loin chops12 Ounce
 Sliced mushrooms1 Cup (16 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Basil1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Water18 Tablespoon
 Tomato1 Medium
 Instant chicken broth and seasoning mix1 1⁄9 Ounce
 Cornstarch1 Teaspoon
 Chopped parsley2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 741 Calories from Fat 325

% Daily Value*

Total Fat 36 g55.7%

Saturated Fat 10.9 g54.5%

Trans Fat 0.3 g

Cholesterol 234.8 mg

Sodium 797.4 mg33.2%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.9 g11.6%

Sugars 5.7 g

Protein 73 g145.8%

Vitamin A 41.8% Vitamin C 55.8%

Calcium 12.6% Iron 19.6%

*Based on a 2000 Calorie diet

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.
Serve sprinkled with parsley.
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