Baked Pork Chops In Vermouth

• 6 center cut pork chops
• 1/2 lb. sliced mushrooms (fresh or canned)
• 1 small onion, sliced into rings
• 1 tsp. salt or to taste
• 1/4 tsp. pepper
• 1 level Tbsp. instant coffee
• vermouth to come up to top edge of pork chops in pan
• 1 Tbsp. cornstarch, dissolved in 1/2 c. water

1. Preheat oven to 350u0b0.
2. Place pork chops in 9 x 11-inch pan. Arrange mushrooms and onion around the chops.
3. Sprinkle salt, pepper and coffee evenly on the pork chops.
4. Add vermouth until it comes up to the edge of the chops but does not cover.
5. Place in oven and bake for 45 minutes.
6. When chops are done, remove from pan and place mushrooms, onions and remaining liquid in a saucepan.
7. Bring to a boil and add cornstarch solution.
8. Cook until thickened.
9. Place some of the sauce on a plate with a pork chop on top.
10. Garnish with chopped parsley and serve with a Rice Pilaf.
11. Sauteed cinnamon apples also goes great.

center, mushrooms, onion, salt, pepper, level, pork chops, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971978 (may not work)