It has been several days since I last posted - this week got away from me! Between work, my birthday, Halloween, and the World Series, I haven't been experimenting much in the kitchen, but instead have been remaking old dishes.
This dinner from last Monday is a bit of both something old and something new. We usually marinate and grill pork chops, but I decided to sear them in a pan and finish them in the oven so I'd have something to deglaze for a sauce. The sauce is a spin on the Mushroom-Wine Gravy I made for our stuffed pork loin last Christmas.
- 2 pork chops
- Salt, pepper, Italian seasoning (pinch each per side of chop)
- Olive oil
- 8 white mushrooms, chopped
- 2 cloves garlic, pressed
- 1/2 c white wine
- 1/4 c chicken broth
- Season pork chops with the salt, pepper, and Italian seasoning
- Heat approx 1 tbsp oil in a pan over medium-high heat; preheat oven to 400
- When the pan is very hot, add chops and sear until golden brown, about 2 minutes per side. Transfer to the oven until done (I took them out at 155 degrees, about 5-6 minutes). Remove from pan and keep covered.
- Add another tbsp oil to the pan over medium-high heat.
- Add mushrooms and garlic; saute 2-3 minutes. Add half of the wine and stir, scraping up brown bits. Add the rest of the wine and broth. Bring to a simmer for a few minutes. Serve over the pork chops.
This sauce was not only perfect on the chops, but I loved pouring it over the smashed potatoes. It was a light sauce with a touch of earthiness from the mushrooms. This didn't look or taste like a weeknight meal, but it was definitely quick and easy enough to pull together at the end of a long day!
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