Baked Pork Chops In Wine Sauce Recipe
Ingredients
1 teaspoon vegetable oil
1/4 cup each sliced onion and diced celery
1 garlic clove, minced
2 pork loin chops (6 ounces each), broiled until rare
1 cup sliced mushrooms
1/4 cup dry white wine
1/4 teaspoon each basil leaves and salt
1/8 teaspoon pepper
1 cup plus 2 tablespoons water, divided
1 medium tomato, blanched, peeled, seeded, and chopped
1 packet instant chicken broth and seasoning mix
1 teaspoon cornstarch
2 teaspoons chopped fresh parsley
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.
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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