Employee Picks

Pork Chops


One-Pan 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.