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Baked Pork Chops In Wine Sauce

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Anonymous (not verified)
Ingredients
  Vegetable oil 1 Teaspoon
  Sliced onion 1⁄4 Cup (4 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Pork loin chops 12 Ounce
  Sliced mushrooms 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Basil 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 18 Tablespoon
  Tomato 1 Medium
  Instant chicken broth and seasoning mix 1 1⁄9 Ounce
  Cornstarch 1 Teaspoon
  Chopped parsley 2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork

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