We haven't gotten pork chops in a long time as they can be rather expensive here and the last two times they had an odd taste. The other day however we picked up a package of 4 pork chops. They were on sale, pretty trim and looked very good. I figured I'd fix pork chops and eggs for breakfast or something but these looked and sounded good so I'd come up with something. Well the day it came down to make making them I really had no idea what I wanted to do with them. They has been in the fridge a little while and needed to be cooked up but what was I going to make??? I got on line and started to look around. I ended up going to Kaylin's Kitchen as she usually has some great ideas. She often show case other bloggers and their recipes and this is where I found the Pork chops with Mushroom Sauce. Glenna, from A Fridge Full of Food, has some really good recipes posted. I've visited her blog a few times before and and found some recipes to try, but I just haven't made any...til now. I didn't make this dish exactly as the recipe was posted, but I came pretty close. I was just too lazy to print it out and its a pretty easy recipe to make. Below is what I did.
Pork Chops with Mushroom Sauce (p1)
4 lean pork chops,with bone
Olive oil 1 to 2 T of " I cant believe its not butter"
Cavender's Greek Seasoning
1/2 onion, diced
8 oz mushrooms, sliced
1 can beef broth
2 tsp corn starch
a dash of red wine vinegar
1) In a large non stick skillet heat 1 T of olive oil and toss in diced onion. Cook til almost translucent and soft. Add 1 to 2 T of "I cant believe its not butter", the sliced mushrooms, and some salt. Saute until the mushrooms are soft and tender and then remove from skillet, along with all the pan juices, and set aside. Do NOT clean or wipe out the skillet!
2) Generously season both sides of pork with Cavender's seasoning and a little salt and place in the skillet, along with a little more olive oil. Cook over medium heat til cooked and golden/browned. Set aside and keep warm.
3) Still using the same skillet (and NOT cleaning or wiping it out). Add a can of beef broth and deglaze the pan, making sure you get all the browned bits from the skillet loosened and mixed in. Poor in the onion and mushroom juices, and a dashes or two of red wine vinegar; heat and stir occasionally.
4) In a small dish add corn starch and a few T of the skillet broth; mix til smooth (add more broth if needed). Add this corn starch liquid into the skillet and cook until sauce reduces and thickens. When thick, add sauteed onions and mushrooms, mix well and remove from heat. Place chops on plates or serving platter and pour mushroom sauce on top and ENJOY!
Note: Despite the red wine vinegar and corn starch, this dish is still very South Beach friendly. There isn't enough of either to really effect this dish yet they both add to the sauce in zippiness and thickening.