Baked Pork Chops In Wine Sauce
|Vegetable oil||1 Teaspoon|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Pork loin chops||12 Ounce, broiled until rare (2 In Number, 6 Ounce Each)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Basil leaves||1⁄4 Teaspoon|
|Water||18 Tablespoon (1 Cup Plus 2 Tablespoons, Divided)|
|Tomato||1 Medium, blanched, peeled, seeded, and chopped|
|Instant chicken broth and seasoning mix||1 Ounce (1 Package)|
|Chopped fresh parsley||2 Teaspoon|
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.