Please do not overcook the pork because it will become tough and
dry. Properly cooked pork is juicy and tender. Brown the chops
quickly. They will cook completely while they are simmering with the
vegetables. Sorry, I don't remember the original source.
Mouth Watering Pork Chops
Cooking Time: 40 min - total
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4 thick pork chops (6 to 8 ounces each)
3 tablespoons butter or margarine
1 medium-sized tomato, chopped (1½ cups)
4 cloves garlic, chopped (I used 6 cloves,)
2 cups sliced mushrooms (I used fresh)
1 teaspoon seasoning and browning sauce
1 teaspoon minced fresh parsley
1/2 cup white wine or water (Ii used chicken broth)
Place the flour, salt, and pepper in a shallow dish; mix well. Coat
the chops with the flour mixture. In a large skillet, heat the
butter over medium heat; add the chops and brown on both sides until
golden, about 4 minutes per side. Remove the chops from the pan and
set aside. Reduce the heat to low and add the remaining ingredients
to the liquid in the skillet; stir well.
Add the chops to the skillet, cover, and simmer for 25 minutes or
until no pink remains in the center of the chops.
Use a very ripe tomato for the very best flavor.
If you add a bit more chicken broth, you can use it over rice or
Artemis in NYC