Skillet Pork Chops
4 boneless pork chops
5 tablespoons oil, divided
Small carton of sliced white button mushrooms
2 large shallots, thinly sliced
1 bunch parsley, chopped
1/2 cup vegetable broth
4 tablespoons sour cream
4 cups of cooked rice
Pat pork chops dry with paper towel and season with salt and pepper.
Heat 3 tablespoons oil in large pan over medium/high heat.
Cook pork chops 4-6 mins per side, or until done.
Remove pork chops to a plate and set aside.
In the same pan, add 2 more tablespoons of oil.
Add shallots and mushrooms for 4-5 minutes, or until softened.
Pour in stock, stir, and bring to a boil. Remove from heat, and stir in sour cream and parsley.
Place pork chops back in pan and simmer for 5 minutes or until heated through.
Serve pork chops over rice with pan sauce poured on top.
3/4 oz. white tequila
3/4 oz. triple sec
1/4 oz. Grand Marnier
1/2 - 3/4 cups orange fresh orange juice (less for stronger drink)
Place all ingredients in a drink shaker filled with ice. Shake vigorously and pour in a sugar rimmed glass.
Relax, and enjoy!
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.