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Pork Chops Stroganoff Recipe
|Mushrooms||2 Cup (32 tbs), sliced|
|Onion||1 Medium, thinly sliced and separated into rings|
|Garlic||1 Clove (5 gm), minced|
|Water||1⁄4 Cup (4 tbs)|
|Bay leaf||1 Small|
|Butterflied pork chops||1 1⁄2 Pound (1 Inch Thick)|
|All purpose flour||2 Tablespoon|
|White wine||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Calories 966 Calories from Fat 572
% Daily Value*
Total Fat 63 g97.2%
Saturated Fat 32.4 g162.2%
Trans Fat 0 g
Cholesterol 287.2 mg
Sodium 1326.1 mg55.3%
Total Carbohydrates 31 g10.4%
Dietary Fiber 3.3 g13.2%
Sugars 8.3 g
Protein 67 g134.4%
Vitamin A 14.8% Vitamin C 18.6%
Calcium 10.7% Iron 43.5%
*Based on a 2000 Calorie diet
Microwave at High 3 to 5 minutes, or until tender.
Stir in water, salt, pepper and bay leaf.
Arrange chops in 12 x 8-in foil-lined baking dish.
Pour mushroom mixture over chops.
Freeze until firm.
Remove from dish with foil.
Wrap, label and freeze no longer than 4 months.
To serve, unwrap and place in 12 x 8-in baking dish.
Cover with wax paper.
Microwave at High 5 minutes, rotating dish 1/2 turn after half the time, breaking sauce apart and turning chops over.
Reduce power to 70% (Medium-High).
Microwave 26 to 31 minutes, or until internal temperature reaches 170°F.
when checked in several places, rearranging chops 2 or 3 times and turning over once.
Place chops on serving plate; cover.
Blend flour and wine; stir into mushroom sauce.
Increase power to High.
Microwave 1 to 3 minutes, or until thickened, blending with fork 1 or 2 times.
Blend in sour cream.
Reduce power to 50% (Medium).
Microwave 1 to 2 minutes, or until sauce is heated.
Serve over pork chops.