Pork Chops Stroganoff
|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)|
In 1-qt casserole place mushrooms, onion, garlic and butter.
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.