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| 1 Teelöffel | (approx.) vegetable oil |
| 1 x ca. 450 g | Fast-fry boneless pork chops trimmed |
| 1/2 Teelöffel | rosemary dried |
| 1/4 Teelöffel | Each dried thyme, salt and pepper |
| 1 | Onion chopped |
| 3 Tasse | Sliced mushrooms (1/2 lb) |
| 1 Teelöffel | cornstarch |
| 1/2 Tasse | chicken stock |
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In large skillet, heat oil over high heat; brown chops on 1 side, about 1 1/2 minutes. Turn and sprinkle with half each of the rosemary, thyme, salt and pepper; brown second side. Set aside.
Reduce heat to medium; add more oil if needed. Cook onion, mushrooms and remaining rosemary, thyme, salt and pepper, stirring occasionally, for 5 minutes or until most of the mushroom liquid is evaporated.
Stir cornstarch into stock; add to skillet. Bring to boil; cook, stirring, for 1 minute or until thickened. Add chops and any juice on plate; cook for 2 minutes or until tender yet still slightly pink inside. Makes 4 servings. Typed in MMformat by cjhartlin@msn. Com
Anniversary Cookbook
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