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Pork Chops with Mushrooms

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/meats.msnw

List of Ingredients




1 teaspoon beef stock base or bouillon granules

1 teaspoon rosemary

1/4 cup red wine

Butter

4 large lean pork chops

1/2 pound fresh mushrooms, sliced

Salt and pepper to taste


Recipe



1. Dissolve the beef base in 1/2 cup boiling water and stir in the rosemary and wine.

2. Cut 4 pieces of aluminum foil large enough to enclose each chop loosely. Grease the center of the dull side of the foil generously with butter, then place a chop on each buttered area. Arrange the mushrooms equally over each chop and spoon 3 tablespoons of the wine mixture carefully over each. Season with salt and pepper.

3. Bring two edges of the foil together, then fold over and crease several times to form a tent; seal tightly, leaving about 2 inches of air space. Fold and crease the sides of each package and place in a shallow baking dish.

4. Bake in a preheated 400-degree F. oven for about 1 hour or until chops are tender.

Serves 4.

From “The Creative Cooking Course”, Charlotte Turgeon, 1975