Ok folks….this recipe can take the cheapest and most depressing pork chop and make it into something delicious! I made this for dinner one night and hid the leftover pork chop so I could take it for lunch the next day. Sorry, sweetie, but you still had the leftover Thai Coconut Soup!
List of ingredients:
4 pork chops
Salt & Pepper
1 large onion, diced
1 1/2 c sliced mushrooms
4 cloves garlic, minced
3/4 c white wine
2 T. heavy cream
1 T. dijon mustard
4 pork chops, trimmed of as much fat as possible (I just use a scissor and start hacking away)
Season the pork chops with salt and pepper and put into a moderately hot skillet (oven proof) that has a 1 teaspoon of olive oil added to prevent sticking. Brown on both sides and remove the chops from the pan. Meanwhile, preheat the oven to 400 degrees.
Using the pan in which you browned the pork chops, add 1 onion chopped, 1 1/2 c. chopped button mushrooms, and 4 cloves fresh garlic, minced. Cook till soft- approximately 3-4 minutes.
Add 3/4 c. white wine and reduce by half. Add 2 T. heavy cream till sauce just thickens and stir in 1 T. dijon mustard.
Scoot all the delicious toppings off to one side of the pan, arrange the pork chops in the pan and spoon the topping over the chops. Place in hot oven to finish cooking.
Serve with steamed broccoli or green beans and hot fresh french bread.
Now tell me, is that good or what? Life is TOO short to eat crappy food.