Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts (approx.) vegetable oil
1 lb Fast-fry boneless pork chops
-trimmed
1/2 ts Dried rosemary
1/4 ts Each dried thyme, salt and
-pepper
1 Onion, chopped
3 c Sliced mushrooms (1/2 lb)
1 ts Cornstarch
1/2 c Chicken stock

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
Source: The Canadian Living 20th Anniversary Cookbook

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