This Month's Recipe
Pan Roasted Pork Chops in Mushroom Madeira Sauce

Amount: 4 servings

ingredients

• 4 (¾“ thick) Niman Ranch Boneless Pork Loin Chops
  ¼ teaspoon salt
  ¼ teaspoon freshly ground pepper
  2 tablespoons olive oil, divided
  2 tablespoons chopped shallots
  1 (8 ounce) package sliced baby bella mushrooms
  1 teaspoon Lunds and Byerly’s Tuscan Seasoning
  ¼ cup imported Madeira
  1 (14.1 ounce) can Amy’s Organic Cream of Mushroom Soup
  

directionsHeat a nonstick skillet over medium-high heat for 2 minutes. Season pork chops with salt and pepper. Add 1 tablespoon oil to skillet; swirl to coat. Add pork chops to skillet; cook until internal temperature reaches 155F (4-6 minutes per
side). Transfer chops to plate; cover with foil to keep warm.

Add remaining olive oil, shallots, mushrooms and Tuscan seasoning to skillet. Cook, stirring occasionally, until mushrooms are cooked and liquid has evaporated (3-4 minutes). Remove skillet from heat, pour in Madeira; scrape up any browned bits from bottom of pan. Stir in soup; simmer 3-5 minutes. Pour sauce over chops; serve immediately.

FoodE Tips
FoodEs recommend using imported Madeira for best flavor. Madeira is wonderful in pan sauces for beef, lamb or pork.
Lunds and Byerly’s Tuscan Seasoning is a salt-free blend of garlic, onion, bell pepper and other herbs and spices. It perks up pizza, meatloaf, pasta sauces, vinaigrettes, and can be used in place of Italian seasoning in any recipe.