How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pangrilled Pork Chops With Swiss-Mushroom Sauce?

You need 9 ingredients. The key ingredients include: 4 boneless pork chops, 1 1/2-inches thick, 1 tablespoon vegetable oil, divided, 2 teaspoons butter, 2 cups sliced mushrooms, and more.

Is Pangrilled Pork Chops With Swiss-Mushroom Sauce suitable as meat & poultry?

Yes, Pangrilled Pork Chops With Swiss-Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pangrilled Pork Chops With Swiss-Mushroom Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pangrilled Pork Chops With Swiss-Mushroom Sauce Recipe

Name: Pangrilled Pork Chops With Swiss-Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless pork chops, 1 1/2-inches thick; 1 tablespoon vegetable oil, divided; 2 teaspoons butter; 2 cups sliced mushrooms; ¾ cup chicken broth; 2 tablespoons dry white wine; 4 teaspoons cornstarch; ½ teaspoon dried tarragon, crushed; ½ cup grated swiss cheese

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

4 boneless pork chops, 1 1/2-inches thick
1 tablespoon vegetable oil, divided
2 teaspoons butter
2 cups sliced mushrooms
¾ cup chicken broth
2 tablespoons dry white wine
4 teaspoons cornstarch
½ teaspoon dried tarragon, crushed
½ cup grated swiss cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
470 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Pangrilled Pork Chops With Swiss-Mushroom Sauce

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