Fall-Apart Tender Pork Chops |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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The title of the recipe says it all. I've made this many times for both friends and family and everyone that's tasted it has loved it. You need to use 1 or thicker boneless loin chops. I sometimes double the sauce because its so delicious. Ingredients:
1 tablespoon vegetable oil |
6 boneless pork loin chops |
1 lb sliced mushrooms |
2 minced garlic cloves |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon ground black pepper |
3 tablespoons flour |
1 cup dry white wine |
1 cup cream |
1/2 cup chicken broth |
Directions:
1. Heat oil in a large skillet over medium-high heat add chops and brown all over.
2. Arrange chops in a 13 x 9 baking dish.
3. Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
4. Stir in garlic, salt, oregano, basil and pepper.
5. Sprinkle flour over mushrooms and stir to moisten.
6. Pour in wine and bring to a boil.
7. Add cream and chicken broth, simmer, stirring, to thicken.
8. Pour over chops.
9. Cover tightly with a double layer of foil.
10. Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.
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