Fw: Skillet Mushroom Pork Chops

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Subject: Skillet Mushroom Pork ChopsTo: jewishbaby2010@...Date: Wednesday, August 31, 2011, 3:55 PM

Meal-mail

Wednesday, August 31, 2011

Dear debbi,

This dish of pork chops and hearty mushroom sauce proves that it doesn't take a tremendous amount of effort to have a special dinner any night of the week. One bite, and you'll see for yourself! P.S. For even more recipe ideas and tips

Mustard Pork Chops

from 's Kitchen

Prep Time: 20 min. Cook Time: 35 min.

3 tablespoons cornstarch

1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock

1 tablespoon spicy brown mustard

Vegetable cooking spray

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)

6 ounces sliced mushrooms (about 2 cups )

1 medium onion, sliced (about 1/2 cup)

2 cups regular long-grain white rice, cooked according to package directions without salt (about 6 cups)

1. Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth.

2. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.

3. Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.

4. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.Makes: 6 servings.

Kitchen Clip

Toss a salad of butter lettuce, thinly sliced apple and shaved Cheddar cheese with Champagne vinaigrette for a delightful side dish.

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Food for Thought

“Show me another pleasure like dinner which comes every day and lasts an hour.†~Talleyrand

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