Ingredients
4 to 6 pork chops, thin to medium thickness, fat trimmed
Dried rosemary (chopped finely)
Ground cinnamon
Salt and pepper to taste
3 TB. butter
4 or 5 cloves of pressed or minced garlic
1 cup dry white wine (or whatever you’re drinking with dinner)
1 TB. butter
1 8 oz. pkg of fresh sliced mushrooms
1 can cream of mushroom soup (reduced sodium and reduced fat is fine)
Preparation
In large non-stick skillet, melt butter and sauté garlic for about 2 minutes, then add seasoned pork chops and brown them on both sides. Once browned on both sides, gradually add cup of white wine, cover with lid and let simmer in the wine and juices for 30 minutes (turning over about half way through).
Take pork chops out of the skillet and add remaining tablespoon of butter. Add sliced mushrooms and saute about 5 minutes or until desired tenderness. Whisk the can of cream of mushroom soup into the mushroom & wine mixture. Return pork chops into pan, spooning sauce over the chops. Simmer another 15 to 30 minutes or until pork chops are tender.
Serve with wild rice, and a salad.
