Email to Dawn Vezina      

Pork Chops with Mushrooms & White Wine Gravy

Source of Recipe

Home is in my Heart


List of Ingredients

4 pork chops (1 1/4" thick)
1/2 cup butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
1 teaspoon liquid gravy seasoning
3/4 cup dry white wine
10 1/2 ounces condensed beef broth -- undiluted
1/2 pound mushrooms -- sliced
2 tablespoons lemon juice
1/2 cup onion -- sliced
1/2 clove garlic -- crushed



Recipe

Melt 4 tablespoons butter in a 1 quart saucepan. Remove from heat. Stir flour, salt, tarragon and gravy seasoning into butter. Add wine to beef broth to measure a total of 2 cups of liquid. Gradually stir broth mixture into flour mixture. Bring just to a boil,
stirring constantly. Remove from heat and set aside.

In a medium-sized bowl, toss sliced mushrooms with lemon juice. Put 1 tablespoon of the butter in a heavy 12-inch to 14 inch skillet or electric skillet and heat over moderately high heat until melted and hot. Add mushrooms and saute 5 minutes, stirring occasionally, until tender.

Turn off heat; transfer mushrooms to bowl; set aside. Melt remaining butter in skillet; add chops and cook over moderately high heat until they are well browned on both sides. Move chops to side of skillet; add onion and garlic.

Saute onion mixture, stirring with a wooden spoon until onion is golden brown (about 5 minutes)., Add 1/2 cup wine gravy and the mushrooms to skillet; cover and simmer 30 minutes or until chops are very tender. Remove chops to serving platter; remove and discard wooden picks. Stir remaining gravy into skillet, mixing well until very hot. Spoon mushrooms
and some of the gravy over the chops. Garnish with parsley, if desired. Pass the remaining gravy.