Herb Ox Bouillon Pork Chops With Burgundy Mushroom Sauce Recipes

CREAMY HERBED PORK CHOPS (FROM BETTER HOMES & GARDENS)

Steps:

• Trim fat from meat. If desired, sprinkle with salt & pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or til no pink remains. Remove chops, reserving drippings and carrot.
• For sauce, stir parsley; flour; basil, thyme, or tarragon; bouillon granules; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir til thickened and bubbly. Stir in water. Return chops to skillet and heat through. To serve, spoon sauce over chops.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Stir the garlic powder, paprika and basil on a plate. Coat the pork with the garlic powder mixture.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
• Add the onion to the skillet and cook until tender, stirring occasionally. Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
• Serving Suggestion: Serve with steamed snow peas and cut carrots. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.

PORK CHOPS BURGUNDY

Steps:

• Preheat oven to 350ºF.
• In 12-inch skillet, heat oil over medium-high heat and brown chops.
• Remove chops to 13x9-inch baking dish and set aside; reserve drippings.
• Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 1 minute.
• Stir in onion-mushroom soup mix blended with tomato sauce and wine.
• Bring to a boil over high heat; pour over chops.
• Bake uncovered 1 hour or until chops are done.
• Serve with hot rice.