Pork Chop Diane
4 5 to 6 ounce Swift Premium® Boneless Pork Loin Chops, cut 3/4 inch thick
8 ounces sliced fresh cremini mushrooms
2 tablespoons finely chopped shallot
2 tablespoons butter
1 teaspoon lemon pepper seasoning
2 to 3 teaspoons canola oil
1/2 cup reduced sodium chicken broth
3 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Chopped fresh parsley (optional)
Cook mushrooms and shallot in butter in large skillet over medium heat about 5 minutes or until tender. Remove and set aside.
Pat pork chops dry with paper towels. Sprinkle lemon pepper seasoning on both sides of chops. Cook chops, uncovered, in hot oil in large skillet over medium-high heat about 8 minutes or until instant-read thermometer inserted near center reads 145º F, turning chops over halfway through cooking. Transfer chops to warm platter; cover to keep warm.
Remove skillet from heat; wipe skillet with paper towels. Carefully add broth. Heat and scrape brown bits from bottom of skillet. Whisk in cream, lemon juice, mustard and Worcestershire sauce. Bring to boil; gently simmer for 1 minute. Stir in mushroom mixture; heat through. Serve sauce over chops. If desired, sprinkle with parsley.
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