Recipe - Saucy Mushroom Pork Chops

1 teaspoon (approx.) vegetable oil
1 pound Fastfry boneless pork chops
trimmed
One half teaspoon Dried rosemary
One fourth teaspoon Each dried thyme, salt and
pepper
1 Onion, chopped
3 cup Sliced mushrooms (One half lb)
1 teaspoon Cornstarch
One half cup Chicken stock

In large skillet, heat oil over high heat; brown chops on 1 side, about 1
One half minutes. Turn and sprinkle with half each of the rosemary, thyme, salt
and pepper; brown second side. Set aside.

Reduce heat to medium; add more oil if needed. Cook onion, mushrooms and
remaining rosemary, thyme, salt and pepper, stirring occasionally, for 5
minutes or until most of the mushroom liquid is evaporated.

Stir cornstarch into stock; add to skillet. Bring to boil; cook, stirring,
for 1 minute or until thickened. Add chops and any juice on plate; cook for
2 minutes or until tender yet still slightly pink inside. Makes 4 servings.
Typed in MMFormat by cjhartlin@msn.com Source: The Canadian Living 20th
Anniversary Cookbook
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 21, 1998