Pork Chops |
Braised Pork Chops w/Mushrooms and Onion
3 | Pork chops, center cut, bone in. |
3 | Onions, medium, sliced and broken into rings |
1 cup | Chanterelle mushrooms |
1/4 cup | Wine, dry white |
1/4 cup | Dry Amontillado |
1 cup | Chicken or beef stock |
2 Tbsp | Roux |
Rub pork chops with pepper and rosemary and let sit. |
Heat a heavy (cast iron) skillet until smoking hot. |
Pan-sear pork chops only until well-colored on both sides. |
Remove pork chops and add onion rings. |
Stir until partially caramelized. |
Add broth, wine and mushrooms. |
Bring to boil. |
Add sage, thyme, salt and rosemary to taste. |
Add pork chops, spooning sauce on top. |
Cover and simmer slowly until done, turning chops once. |
Just before serving, return to rapid boil and thicken with roux. |
Optional: stir in a little lemon zest. |
Serve with baked potato and brussels sprouts. |