Mushroom Chop Saute

• 2 teaspoons vegetable oil
• 4 boneless pork loin chops, about 1 lb., trimmed
• 3 onions, sliced
• 6 cups mushrooms, sliced
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 1 cup chicken stock
• 12 cup evaporated milk (2 percent)
• 14 cup fresh parsley, chopped

1. In a large skillet, heat the oil over medium-high heat and brown the chops all over.
2. Transfer to a plate.
3. Add the onions, mushrooms and thyme to the skillet and cook, stirring occasionally, for about 10 minutes or until the mushrooms are golden and the liquid is evaporated.
4. Sprinkle with the flour, salt and pepper and cook, stirring, for 1 minute.
5. Whisk in the stock and evaporated milk.
6. Bring to a boil while stirring.
7. Return the chops to the pan.
8. Reduce the heat, cover, and cook for 5 minutes or until just a hint of pink remains in the pork.
9. Sprinkle with parsley.

vegetable oil, pork loin chops, onions, mushrooms, thyme, flour, salt, ground black pepper, chicken stock, milk, fresh parsley

Taken from www.food.com/recipe/mushroom-chop-saute-357567 (may not work)