1 Tablespoon Olive Oil
4 1-inch thick boneless pork chops
1/2 cup Beef Stock
2 teaspoons Rosemary
1 teaspoon Pepper
1/2 teaspoon Salt
1 Tablespoon Olive Oil
2 cloves Garlic, minced
1 onion, roughly chopped
8 ounces sliced Mushrooms
1 teaspoon Soy Sauce
1 teaspoon Browning Sauce
1 teaspoon Worcestershire Sauce
1 Tablespoon Rice Flour (Or GF Bisquick)
- Add olive oil to pan and allow to warm up.
- Add Pork Chops and brown on each side.
- Add stock, Rosemary, Salt and Pepper and cover.
- Set on low heat and simmer for 45 minutes.
- Meanwhile add Olive Oil and Onion into a medium sauté pan.
- Cook on medium low until onions start to caramelize.
- Add garlic and mushrooms.
- Cook until mushrooms start to release their liquid. Adjust seasonings as needed. I like to add more rosemary and salt but its not necessary.
- Once pork chops are fork tender, take out of the pan and add to your serving plate.
- Add Flour, Soy, Browning Sauce and Worcestershire Sauce.
- Whisk over medium heat until thickened.
- Add vegetable mixture.
- Pour over Plated Pork.
- Serve and enjoy!
I this sauce is outstanding but would also be great with a Tablespoon of Red Wine and Dijon mustard!
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