HERB-OX® Bouillon Pork Chops with Burgundy Mushroom Sauce Recipe

HERB-OX® Bouillon Pork Chops with Burgundy Mushroom Sauce Recipe

  • 2 cups sliced fresh mushrooms
  • 3 tablespoons Dijon mustard
  • 4 (4 ounce) boneless, center cut pork chops
  • 1/2 cup red wine
  • 1/2 cup water
  • 2 HERB-OX® beef bouillon cubes
  1. Saute mushrooms in skillet coated with cooking spray until golden; set aside. Spread mustard on each side of pork chop. Brown chops on each side. Add wine, water, and bouillon to skillet. Cover and cook 15-20 minutes or until chops are tender. Remove chops to serving platter. Bring cooking liquid to a boil for 5 minutes. Stir in mushrooms. Spoon sauce over chops.
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