Pork Chops |
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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. |