Pork Chops with Bella Mushrooms

Pork Chops with Bella Mushrooms, served with mashed potatoes and corn (canned, I was too lazy today to make something fresh ~ sorry)

Pork Chops with Bella Mushrooms

Prep Time: 20 minutes

Cook Time: 35 minutes

Serves: 6-8

Time from Prep to Plating: One Hour

Ingredients:

8-10 Pork Loin boneless chops
2 cans (29 oz.) chicken broth
1/4 marsalla wine
1 lb. Baby Bell Mushrooms (sliced)
2 teaspoons butter
1/4 cup 1/2 and 1/2
2 tbs. all purpose flour
Kosher salt
Fresh ground pepper


Whip it up now baby!

Preheat oven to 400 degrees. While it is pre-heating peel your taters and throw then in a pot of salted water and bring to a boil. Wash and season your chops with kosher salt and pepper on both sides and place in a large frying pan on medium high heat. Brown on both sides, about 4 minutes. Remove chops from the pan and place in a baking dish. In the sme pan you cooked the chops in, pour in both cans of chicken broth and the 1/4 cup of marsalla wine. Be sure to scrape up all the good pork goodies that stuck to the pan. Bring to a boil and reduce by about 1/3 (about 6 minutes). Pour the mixture over the chops and place in the oven for about 25 minutes. In a seperate pan place the 2 tbs. of butter and bring to a medium heat. Place your sliced and washed baby bellas, salt and pepper, and simmer until they are brown. Set aside.

Pour 1/4 cup of 1/2 & 1/2 into a measurng cup and add the 2 tbs. of flour. Stir with a fork until there are no lumps.

When chops are done take the pan out of the oven and plate them. Pour your liquid from the pan into a large frying pan and bring to a boil. Add the 1/2 & 1/2/flour mixture, stirring constantly until it starts to thicken. Add the mushrooms and stir thoroughly. Pour into a gravy boat.

Take the taters off the heat, drain in a colander and mash 'em up with a 1 tbs. of butter and a little milk.

Plate everything up. Pour gravy over the taters and pork chops! Bon Apetitè!