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Pork Loin Chops With White Wine


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  • 4 pork 1/2"-thick loin chips
  • 2 tablespoons olive oil
  • 2 garlic cloves - (or more) minced
  • 2 tablespoons butter or more
  • 1/2 pound chanterelles* - (to 1) chopped
  • 3 tablespoons chopped fresh parlsey
  • 1/2 cup dry white wine
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

* Alternate Mushrooms: Common Store Mushroom, Hedgehog Mushroom

In a sauté pan or skillet, brown the pork chops in the olive oil. Add the garlic the last few minutes. Remove the garlic and chops to a warm dish and drain the excess fat.

Melt the butter in the same pan and add the chanterelles, sautéing lightly for 7 minutes. Add the chops and garlic, parlsey, wine, salt and pepper to taste. Simmer covered until the chops are tender, about 1 hour. Serve with rice, mashed potatoes, or noodles.

This recipe yields 4 main course servings.

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