Product Recipes
- 6 boneless pork chops, cut 3/4 inch thick
- 4 oz wild mushrooms, or fresh button
- 1/2 cup dry red wine
- 1 tbsp tomato paste
- 1/3 cup cold water
- 4 tsp olive oil, divided
- salt and white pepper to taste
- 2 cloves garlic, minced
- 1 1/2 cup beef broth
- 2 tsps dried organic dried thyme
- 3 tbsps cornstarch
- Heat 1 tsp oil in skillet over medium-high heat.
- Season each chop with salt and white pepper.
- Brown chops on each side; remove from pan.
- Heat remaining oil in skillet.
- Add mushrooms and garlic; cook over medium heat until mushrooms are tender, stirring often.
- Stir in broth, wine, organic thyme, and tomato paste.
- Bring to a boil.
- Return chops to skillet.
- Cover tightly, cook over low heat until tender (about 10-15 min).
- Remove chops; keep warm.
- Combine water and cornstarch; add to skillet.
- Cook over medium heat, stirring constantly, until sauce thickens.
- Spoon over chops.
