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Ingredients
| vegetable oil: 1 Tbl |
| pork chops: 6 porkchops |
| white mushrooms: 1 lb (sliced) |
| garlic: 2 cloves (minced) |
| salt: 1 tsp |
| dried oregano (ground): 1 tsp |
| dried basil (ground): 1 tsp |
| black pepper: 1/2 tsp |
| all-purpose flour (unsifted): 3 Tbl |
| white wine: 1 cup |
| light whipping cream (fluid): 1 cup |
| chicken broth: 1/2 cup |
Fall-Apart Tender Pork Chops
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
120 min -
Servings
6 serving(s)
Tags
- Heat oil in a large skillet over medium-high heat add chops and brown all over.
- Arrange chops in a 13" x 9" baking dish.
- Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
- Stir in garlic, salt, oregano, basil and pepper.
- Sprinkle flour over mushrooms and stir to moisten.
- Pour in wine and bring to a boil.
- Add cream and chicken broth, simmer, stirring, to thicken.
- Pour over chops.
- Cover tightly with a double layer of foil.
- Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.