| Martine Sicard |
| MUSHROOM PORK CHOP |
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Murhroom Pork Chop
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INGREDIENTS
4 pork chops
Salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
2-tablespoon olive oil
1 garlic clove, minced
½ cup dry white wine
½ cup milk
1-tablespoon tarragon
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
DIRECTIONS
Season pork chops with salt, pepper, and garlic salt to taste.
In a large skillet, poured a olive oil in the pan and sauté clove of
garlic, place pork chop in the pan and brown over medium-high
heat. Remove pork chops, add the onion and mushrooms, and
sauté for one minute. While those are cooking whisk dry white
wine and milk in with the mushroom soup and added fresh
tarragon. Return the chops to the pan and pour the sauce over
them. Cover skillet, and reduce temperature to medium-low.
Simmer 20 to 30 minutes, or until chops are cooked through.
Serve with Potatoes
4 pork chops
Salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
2-tablespoon olive oil
1 garlic clove, minced
½ cup dry white wine
½ cup milk
1-tablespoon tarragon
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
DIRECTIONS
Season pork chops with salt, pepper, and garlic salt to taste.
In a large skillet, poured a olive oil in the pan and sauté clove of
garlic, place pork chop in the pan and brown over medium-high
heat. Remove pork chops, add the onion and mushrooms, and
sauté for one minute. While those are cooking whisk dry white
wine and milk in with the mushroom soup and added fresh
tarragon. Return the chops to the pan and pour the sauce over
them. Cover skillet, and reduce temperature to medium-low.
Simmer 20 to 30 minutes, or until chops are cooked through.
Serve with Potatoes
