2 tbps. butter
6 3/4″ thick pork loin chops (5 oz. each)
2 cups quartered mushrooms
2 med. onions, chopped
l/4 lb. bacon, diced
2 tbps. flour
l-l/2 tsps. paprika
l cup whipping cream
l cup beef broth
2 tbps. tomato sauce
freshly cooked rice
Preheat oven 375. Butter 9xl6″ glass baking dish. Melt 2 tbps. of
butter in large skillet over high heat. Season chops with s&p. Add
to skillet (in batches if necessary) & sear until brown, about 2
mins. per side. Transfer to prepared baking dish. Top with shrooms.
Add onions & bacon to same skillet & cook over med. heat until
onions are translucent & bacon is crisp, stirring, about l0 mins.
Mix in flour & paprika. Increase heat to med-high. Stir in cream
& broth & bring to boil. Stirring constantly. Mix in tomato sauce.
Season with s&p. Pour sauce over mushrooms & chops. Transfer to
oven & bake until chops are tender, 20 to 25 mins. Serve with rice.
PORK CHOPS W/ONIONS, BACON & MUSHROOMS