Pork Chops in Cajun Wild Mushroom Sauce

• 4 Pork loin or rib chops, cut 1 inch thick (about 8 ounces each)
• 1-1/2 teaspoons finely chopped fresh rosemary
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 8 ounces assorted mushrooms, such as oyster and shiitake, sliced if large
• 2 tablespoons chopped garlic
• 1 cup veal stock or reduced-sodium chicken broth
• 1/2 cup beer
• 1/4 cup Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper Dash to
• 1/8 teaspoon ground red pepper

Instructions

1. Press rosemary evenly onto pork chops. Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place chops in skillet; cook 12 to 14 minutes for medium doneness, turning occasionally. Remove chops; season with salt. Keep warm. 2. Heat 1 tablespoon oil in same skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 1 minute. Stir in stock, beer, Worcestershire sauce, lemon juice and black, white and red peppers. Increase heat to medium-high; bring to a boil. Cook 12 minutes or until sauce is reduced to syrupy consistency, stirring occasionally. 3. Return chops and accumulated juices to skillet. Cook over medium-low heat 2 to 3 minutes or until chops are heated through, turning occasionally to coat

Back to all Recipes