Pangrilled Pork Chops With Swiss-Mushroom Sauce – a delicious recipe with pork chops, vegetable oil, butter, mushrooms, chicken broth, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat 1 teaspoon oil in large heavy skillet over medium-high heat.
2
Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from pan, allow rest for 3 minutes and keep warm.
3
Add remaining 2 teaspoons oil and butter to skillet; saute mushrooms for 7-8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
4
In small bowl stir together broth, wine and cornstarch; add to skillet. Cook and stir until thickened; stir in tarragon and cheese, stir to melt cheese.
5
Wine suggestion: Serve with a chilled Sauvignon Blanc, Viognier or Chardonnay.
470
kcal
Calories
26
g
Fat
8
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless pork chops 1 1/2 - inch thick, 1 tablespoon vegetable oil divided, 2 teaspoons butter, 2 cups mushrooms sliced, and more.
Yes, Pangrilled Pork Chops With Swiss-Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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