Mustard Pork Chops
These browned boneless pork chops are served with a savory mushroom and mustard sauce that's as easy to make as it is delicious.
Ingredients
3 tablespoons cornstarch
1.75 cups Swanson® Beef Broth
1 tablespoon spicy brown mustard
1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
6 ounces mushrooms, sliced (about 2 cups )
1 medium onion, sliced (about 1/2 cup)
2 cups long grain white rice, cooked according to package directions without salt (about 6 cups)
1.75 cups Swanson® Beef Broth
1 tablespoon spicy brown mustard
1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
6 ounces mushrooms, sliced (about 2 cups )
1 medium onion, sliced (about 1/2 cup)
2 cups long grain white rice, cooked according to package directions without salt (about 6 cups)
Instructions
Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth.
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.
Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.
Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.
Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.
Mustard Pork Chops
These browned boneless pork chops are served with a savory mushroom and mustard sauce that's as easy to make as it is delicious.
Directions
Print
Stir the cornstarch, broth and mustard in a small bowl until the mixture is smooth.Spray a 10-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chops and cook for 10 minutes or until they're well browned on both sides. Remove the chops from the skillet. Remove the skillet from the heat.Reduce the heat to medium. Spray the skillet with the cooking spray and heat for 1 minute. Add the mushrooms and onion and cook until the mushrooms are tender.Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chops to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chops are cooked through. Serve the chops and vegetables with the rice.
Ingredients
3 tablespoons cornstarch1.75 cups Swanson® Beef Broth1 tablespoon spicy brown mustard1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)6 ounces mushrooms, sliced (about 2 cups )1 medium onion, sliced (about 1/2 cup)2 cups long grain white rice, cooked according to package directions without salt (about 6 cups)
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