4-5 boneless, lean pork chops
Salt & pepper to taste
2 tablespoons vegetable oil (or olive oil)
4 tablespoons butter (or substitute oil)
8 small can sliced mushrooms, drained
1 small to medium red onions
, thinly sliced
3 garlic cloves , minced
1 cup chicken stock
1 tablespoon self rising flour
1/4 cup milk
2 cups baby spinach, tightly packed
Season
the pork chops generously on both sides with salt and pepper. In a large
skillet, heat the vegetable oil. Gently place the pork chops into the skillet
and cook over high heat for 5 minutes on each side. Do not disturb the pork
chops while cooking so that a nice golden brown crust can form. Carefully
remove the pork chops from the skillet onto a large plate. Add the butter, mushrooms, onion, and garlic to the
skillet and stir fry over medium-high heat for about 5 minutes or until the onions are transparent. In
a medium bowl, whisk together the chicken stock and the flour until no clumps remain. Add
the chicken stock/flour mixture and milk to the skillet,
and stir. Add the baby spinach and stir. Cover and continue cooking for 2-3
minutes, or until the baby spinach starts to wilt. Add
the pork chops back into the skillet and cover with the creamy mushroom-spinach
sauce. Cover with a lid and cook for 2-3 minutes, or until the pork chops are
fully cooked. Remove from heat. Serve warm, spooning the mushroom sauce over the pork chops.
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