For pork chop lovers! Try this dish, it is sure to delight!
By Sharon Fox
4 boneless pork chops, thin
1/2 cup flour
1/2 teaspoon granulated garlic
1/2 teaspoon onion salt
1/2 teaspoon white pepper
2 tablespoons olive oil
salt and pepper, to season pork
SAUCE
1 tablespoon butter
3 cups chanterelle mushrooms, chopped
2/3 cup white onion, minced
2 large garlic cloves, minced
1/2 teaspoon fresh thyme (or 1/8 teaspoon dried)
1/2 cup chicken stock
1/2 cup good white zinfandel
1 tablespoon corn starch with 1/2 cup water, whisked
salt and pepper, to taste
1 lb pasta (linguini or spaghetti)
fresh parsley, chopped for garnish
Preparation
Mix flour, granulated garlic, onion salt, white pepper and salt into a shallow bowl or plate. Heat olive oil in a large frying pan over medium heat. Sprinkle salt and pepper on both sides of each pork chop, then dredge lightly in the flour mixture. Place the pork chops into the pre-heated oil and fry until dark golden brown on each side, turning once. Cooking times may vary due to the thickness of your cut. Check the internal temperature to ensure it has reached 170 degrees.
In a large stockpot, boil water and cook pasta according to package directions.
In a large saucepan over medium heat, melt the butter. Add the mushrooms, onions, garlic and thyme then sauté until the onions are very tender, approximately 12 minutes. Add chicken stock and white wine to the mushroom mixture. Simmer covered, over low heat until liquid is partially reduced. Add the cornstarch/water mixture into the sauce, stirring constantly until sauce thickens. Add salt and pepper to taste.
To plate, place drained pasta on a plate then top with the pork chop. Ladle the mushroom sauce over the pork and pasta. Sprinkle with parsley just before serving.
Serves 4.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the August 26, 2012 – September 8, 2012 Edition
