- 4
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
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.
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