Herb Ox Bouillon Pork Chops With Burgundy Mushroom Sauce Food

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 WITH HERBED CREAM SAUCE

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

HERBED PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
• Heat oil in skillet. Cook chops 10 minute or until browned.
• Add onion and cook until tender.
• Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minute or until chops are done. Serve with rice.
• TIP: Serve with steamed snow peas, cut carrots and yellow rice. 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.

HERB-OX® BOUILLON PORK CHOPS WITH BURGUNDY MUSHROOM SAUCE

Steps:

• Saute mushrooms in skillet coated with cooking spray until golden; set aside. Spread mustard on each side of pork chop. Brown chops on each side. Add wine, water, and bouillon to skillet. Cover and cook 15-20 minutes or until chops are tender. Remove chops to serving platter. Bring cooking liquid to a boil for 5 minutes. Stir in mushrooms. Spoon sauce over chops.