A quick weeknight meal that tastes like it was cooking all day. Beef consommé, fresh mushrooms and onions give the gravy a deep flavor in a short cooking time. This recipe calls for boneless pork chops, but you can substitute chicken if desired.
Course
Entree, main dish, Pork
Cuisine
American
Prep Time20minutes
Cook Time15minutes
Total Time35minutes
Servings6people
AuthorRecipe Thief
Ingredients
6boneless pork loin chops(6 oz each)
6tbspbutter,divided
½lbsliced fresh mushrooms
2tbsplemon juice
1medium onion,chopped
1small garlic clove,minced
¼cupAP flour
1tspsalt
¼tspdried tarragon
1can(10 ½ oz) condensed beef broth,undiluted
¾cupwhite wine or beef broth
1tspbrowning sauce,optional
Instructions
In a large skillet, brown pork chops in 2 tablespoons butter 2-3 minutes on each side. Remove; keep warm.
Toss mushrooms with lemon juice. In the same skillet, sauté mushrooms and onion in remaining butter until tender. Add garlic; cook 1 minute longer.
Stir in flour, salt and tarragon into skillet until blended. Gradually stir in broth, wine and, if desired, browning sauce, scraping up any browned bits from bottom of pan. Bring to a boil. Return chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F; medium 160 F). Let stand 5 minutes before serving.
Recipe Notes
I use dried basil instead of tarragon, I’m more likely to have basil in my spice cabinet than tarragon. I use beef consommé instead of condensed beef broth, I can find consommé at the local grocery store (Campbell’s soup brand even sells it), condensed beef broth is a more specialty product (like fresh-made in-store beef broth). I also don’t use the browning sauce.