It is important to make sure that your pork reaches an internal temperature of 145°F. Using a meat thermometer is a great idea when cooking with pork as you do not want to over cook it.
This recipe can also be used for boneless chicken breasts or even a pork tenderloin cut into one-inch slices.
Ingredients
- 4 Tbs unsalted butter
- 1 Tbs oil
- 2 garlic cloves, minced
- 4 1″ thick boneless pork chops
- 1 cup mushrooms, sliced
- 1 tsp dried rosemary
- ¼ cup all-purpose flour
- 1 can evaporated milk
- 1 5oz carton of lemon flavored Greek style yogurt
- Salt and pepper to taste
Instructions
Set a pan of water on for your rice.
In
a large skillet over medium-low heat, heat the butter with
oil until melted.
Add the pork chops and cook on each side until
browned to your liking. About
2 - 3 minutes per side.
Remove the chops to a clean plate and tent loosely with foil.
Lower
the heat to medium low and add the mushrooms to the butter mixture.
Cook until the mushrooms are slightly softened and cooked. About 5
minutes.
Add chopped garlic for an additional
minute.
Season with rosemary, salt, and pepper to taste. Stir in the yogurt until well blended.
(With the heat still on low) return the pork chops to the gravy for about 5 – 6 minutes, or until cooked through. (internal temperature reached 145°F)
Serve
with a side of plain white rice and a steamed green vegetable.
For
our music, lets remember a great lady we lost this week:
So
happy to be serving my Master Indy as we approach our 7th
anniversary!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
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