Ingredients Weight Measure
Corn oil 2 oz.
Pork chops, 3/4" center cut 2 ea.
Seasoned flour, for dredging 1 cup
Beef stock 1 cup
Port wine 1/4 cup
Heavy cream 8 oz.
TABASCO® brand Garlic Pepper Sauce 1 tsp.
Salt and pepper to taste
Yellow, red and green bell peppers, julienne 1 cup
Mushrooms, sliced 1 cup
Swiss cheese, shredded 2 oz.
Cheddar cheese, shredded 2 oz.
Onion, thin sliced, fried 1 cup


  1. Heat oil in large sauté pan.
  2. Dredge pork chops in seasoned flour. Sear chops on each side until golden brown.
  3. Cover chops with beef stock and place in oven at 350°F for 20 minutes, or until temperature of 165°F is reached.
  4. Remove cooked chops from pan and reserve, removing and reserving liquid.
  5. Deglaze pan with port wine and reduce. Add beef stock and cream and reduce until thick. Season with TABASCO® Garlic Pepper Sauce, salt and pepper.
  6. Sauté peppers and mushrooms. Add to sauce.
  7. Cover chops with sauce; sprinkle cheese and fried onions on top.

Yield: 2 servings