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Pork Chops Stroganoff

Microwaverina's picture
Ingredients
  Mushrooms 2 Cup (32 tbs), sliced
  Onion 1 Medium, thinly sliced and separated into rings
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
Directions

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.
Re-cover.
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Sauce
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
31 Minutes
Ready In: 
46 Minutes
Servings: 
2

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