Sunday, May 13, 2012

Pork Chops w/ Sauteed Mushrooms and Onions

Good old skillet pork chops. Yum. Simple flavors, but maximum satisfaction. This dish is quick and pairs well with practically anything. I ate these pork chops with the Roasted Summer Squash and some brown rice. Happy Belly = Happy Laurie. I love the mushrooms in this dish. I really think it is what makes it for me. They are so meaty and earthy! Combine with the flavor of woody rosemary and it is heaven. 


If you do not have white wine on hand, then use low sodium vegetable broth. By cooking the onions with the pork chops, I find that the pork tends to maintain its moisture. Just make sure to place them on top of the pork, so the pork can brown evenly. 




Pork Chops w/ Sauteed Mushrooms and Onions


Cook Time: 20 minutes
Prep Time: < 5 minutes
Serves: 4


Ingredients:
  • 1 tsp of olive oil
  • 1 onion, cut into thin slices
  • 1 clove of garlic, minced
  • 1 sprig of fresh rosemary, minced
  • salt and pepper to taste
  • 4 boneless pork chops (not thick cut)
  • 1/4 cup dry white wine (like chardonnay)
  • 1/4lb of cremini mushrooms, 1/4 inch thick slices

Heat a large skillet over medium high heat and add the olive oil. Then add the onions, garlic, rosemary and salt/pepper and saute for about 5 minutes until onions are softened. Salt and pepper the pork chops on both sides, if you'd like. Move the onions to one side and add the pork chops to the skillet. Place the onions on top of the pork chops. Cook for about 5 minutes, add the white wine and then turn the pork chops. Cook for another 5 minutes or until the internal temp is 160 degrees. Remove the chops from the pan and add the mushrooms to the onion mixture. Saute for another 5 minutes, stirring occasionally. To serve - top the pork chops with mushroom/onion mixture and eat!



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