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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (183g) Recipe makes 6 servings The following items or measurements are not included below: 6 boneless pork loin chops |
||
| Calories 205 | ||
| Calories from Fat 135 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.0g | 23% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 470mg | 19% | |
| Potassium 341mg | 9% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.8g | ||
| Protein 4.2g | 8% | |
Fall-Apart Tender Pork Chops
By: madriley61
Oct 8, 2009
The title of the recipe says it all. I've made this many times for both friends and family and everyone that's tasted it has loved it. You need to use 1" or thicker boneless loin chops. I sometimes double the sauce because its so delicious. I wish I could take credit for this recipe, but its from my favorite cookbook, that will remain nameless since my dog ate the cover and I can't remember the title.
SERVES 6
Ingredients
- 1 tablespoon vegetable oil
- 6 boneless pork loin chops
- 1 lb sliced mushrooms
- 2 minced garlic cloves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 3 tablespoons flour
- 1 cup dry white wine
- 1 cup cream
- 1/2 cup chicken broth
Directions
1
Heat oil in a large skillet over medium-high heat add chops and brown all over.2
Arrange chops in a 13" x 9" baking dish.3
Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.4
Stir in garlic, salt, oregano, basil and pepper.5
Sprinkle flour over mushrooms and stir to moisten.6
Pour in wine and bring to a boil.7
Add cream and chicken broth, simmer, stirring, to thicken.8
Pour over chops.9
Cover tightly with a double layer of foil.10
Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Main Ingredient > Meat > Pork > Loins
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Miss Eve
On Dec 13, 2009
My son and I have Birthdays a day apart so this time I made your recipe to celebrate the occasion and I'm so glad I did. It was way over the top with none left over because we made little pigs of ourselves. What a wonderful way to fix pork chops! Thank you soooo much for sharing.
From: ladyfingers
On Dec 7, 2009
My husband not only hates pork chops, but mushrooms too. He really liked this...thanks, Madriley, for making my life just a little bit easier. This was a snap to put together, and tastes very good. I can see where it would be a good company dish because after the initial preparation, there's nothing more to do! Who doesn't love that? Made as is, and it's perfect.
From: LifeIsGood
On Oct 19, 2009
Indeed, this is fall-apart tender! This is a great method for cooking pork chops. The flavor is very nice. I would recommend doubling the sauce. After 2 plus hours, my sauce was mostly cooked off. Next time I will double that yummy sauce. ~Made for TYM tag game in the Cookbook forum~
From: Love to Eat!!
On Dec 16, 2009
Made this several nights ago and forgot to review it. Anyways I have rarely if ever given less than 4 stars and am doing so here because I think the choice of boneless pork loin is wrong. It is too lean and dries out much to easily with 2-2.5 hours in the oven even with all of that wonderful flavorful sauce. I think a nice thick bone in chop with more fat will produce way better results. I know this because the areas of the loin chops I did which had fat were very good, but the leaner areas were dry. It was fork tender and the sauce helped but they were dry.....Next time I will use the bone in chops and I anticipate much better results.
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