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Vegetable-Stuffed Pork Chops
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Rib Eye Steaks with Mushroom Sauce and Sour Cream Mashed Potatoes
Prep and Cook Time: 24 minutes
Yield: Makes 4 servings
Ingredients:
1-1/3
cups instant mashed potato flakes
1/2
cup sour cream
1/2
teaspoon salt, divided
1/4
teaspoon black pepper, divided
1/2
teaspoon dried oregano leaves
1/2
teaspoon dried thyme leaves
4
rib eye steaks (about 6 ounces each)
1
tablespoon vegetable oil
1/2
cup dry red wine
1
can (about 4 ounces) mushrooms, drained
2
teaspoons Dijon mustard
1-1/2
teaspoons Worcestershire sauce
Preparation:
1.
Prepare instant mashed potato flakes according to package directions. Stir in sour cream, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover to keep warm.
2.
Combine oregano, thyme and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl; sprinkle over steaks. Heat oil in large skillet over medium heat. Add steaks and cook 5 to 6 minutes per side for medium, or to desired degree of doneness. Remove steaks from skillet; cover to keep warm.
3.
Add wine to skillet; bring to a boil over high heat, scraping particles from bottom of skillet. Boil about 1 minute or until liquid is reduced by half.
4.
Stir mushrooms, mustard and Worcestershire sauce into skillet; heat through. Spoon sauce over steaks; serve with mashed potatoes.
For a special touch, sprinkle mashed potatoes with chopped fresh parsley.
Nutritional Information:
| Serving Size: | |
| Sodium | 581 mg |
| Protein | 42 g |
| Fiber | 1 g |
| Carbohydrate | 20 g |
| Cholesterol | 97 mg |
| Total Fat | 21 g |
| Calories | 460 |
Dietary Exchange:
| Fat | 1-1/2 |
| Meat | 5 |
| Starch | 1-1/2 |
This recipe appears in:
Beef
