Fall-Apart Tender Pork Chops
The title of the recipe says it all. I've made this many times for both friends and family and everyone that's tasted it has loved it. You need to use 1" or thicker boneless loin chops. I sometimes double the sauce because its so delicious. I wish I could take credit for this recipe, but its from my favorite cookbook, that will remain nameless since my dog ate the cover and I can't remember the title.
- Ready In:
- 2hrs 20mins
- 1 tablespoon vegetable oil
- 6 boneless pork loin chops
- 1 lb sliced mushrooms
- 2 minced garlic cloves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons flour
- 1 cup dry white wine
- 1 cup cream
- 1⁄2 cup chicken broth
- Heat oil in a large skillet over medium-high heat add chops and brown all over.
- Arrange chops in a 13" x 9" baking dish.
- Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
- Stir in garlic, salt, oregano, basil and pepper.
- Sprinkle flour over mushrooms and stir to moisten.
- Pour in wine and bring to a boil.
- Add cream and chicken broth, simmer, stirring, to thicken.
- Pour over chops.
- Cover tightly with a double layer of foil.
- Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.
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First time making this, was searching the net for a way to cook my boneless sirloin pork cutlets so they'd be tender...this was perfect! I cooked for 2 hours but think I'd cut that back a bit next time, but even still very tender, couldn't even take them out of the pan in one piece lol I also tweaked the ingredients just a bit because I didn't have them all. I subd the wine with water, added an extra tbsp of flour, used broth from canned chicken soup, used 3/4 whole milk and 1/4 cream, and added a pat of butter and no mushrooms...I love mushrooms but didn't have any handy. Came out great, whole family liked it and will definitely make again.Reply