Pork Chops with Red Wine and Mushroom Sauce

By á-4361

Ingredients

• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp flour
• 1/2 tsp rosemary
• 1 lb boneless center cut pork chops
• 1 tbsp olive oil
• 1 1/2 cups sliced mushrooms
• 3/4 cup lower-sodium beef broth
• 3/4 cup red wine
• 1 tbsp tomato paste

Details

Servings 4

Preparation

Step 1

Preheat oven to 475 degrees. Coat a baking sheet with cooking spray

Combine salt, pepper, flour and rosemary on a plate. Dredget the pork chops in the mixture.

Heat the oil in a large non-stick skillet over medium-high. Add the pork chops and cook until browned, about 3 minutes. Turn and cook for another 3 minutes or until browned again. Transfer the chops to the baking sheet and place in the oven. Bake 5-6 minutes or until they reach an internal temperature of 140-145 degrees.

Add the mushrooms to the pan and cook, stirring 3-4 minutes, or unti somewhat softened. Add the broth and red wine and bring to a boil. Stir in the tomato paste and cook, scraping up any browned bits on the pan surface for about 5 minutes, or until the sauce is thickened.

Serve the chops with the sauce spooned over them. Makes 4 servings.