Meat Entrees

Pork Chops with Red Wine, Mushroom and Onion Sauce

Leave a comment
Pork Chops: 4 boneless pork chops (1 1/2lb) 2 tbsp olive oil 2 garlic cloves, minced Sauce 1 small, sweet onion, finely chopped 4.5 oz mushrooms, finely chopped olive oil 1 c beef stock 3/4 c red wine bread crumbs 1-2tbsp of butter 2 garlic cloves minced salt and pepper First, we are going to cook the onions and mushrooms, remove them from the pan, brown the pork chops, remove them, make a rue and then the red wine and mushroom sauce. The pork chops will be added to the final mix to finish cooking. Marinate Pork Chops: The pork chops need to marinate and rest before we cook them, so in a small pan, place the four pork chops. Coat the top side with 1tbsp of olive oil (dispersing evenly), one garlic clove, minced, and a pinch of salt and pepper. Flip pork chops and repeat on the other side. Set aside until read to cook. In a large pan, warm about a tbsp (to 2) in order to cook the mushrooms and onions on medium to medium high heat. Once the oil is warm, add the mushrooms and onions. Allow mushrooms and onions to cook, covered, for about 10 minutes, stirring frequently. Remove mushrooms and onions and cover. In the same pan, add the pork chops and brown on each side. Approximately 3 minutes per side. Remove the pork chops from the pan and sit to the side. In the same pan, add a tbsp of butter. Sprinkle in bread crumbs until a rue is formed (you may need more butter). Add the red wine and bring to a simmer. Let simmer for about 3 minutes and then add beef stock, remaining garlic, cooked mushrooms, onions, and pork chops to the sauce. Let everything simmer for about 5 to 8 minutes, depending on how thick you would like your sauce.
Pork Chops:
4 boneless pork chops (1 1/2lb)
2 tbsp olive oil
2 garlic cloves, minced
Sauce
1 small, sweet onion, finely chopped
4.5 oz mushrooms, finely chopped
olive oil
1 c beef stock
3/4 c red wine
bread crumbs
1-2tbsp of butter
2 garlic cloves minced
salt and pepper
First, we are going to cook the onions and mushrooms, remove them from the pan, brown the pork chops, remove them, make a rue and then the red wine and mushroom sauce. The pork chops will be added to the final mix to finish cooking.
Marinate Pork Chops: The pork chops need to marinate and rest before we cook them, so in a small pan, place the four pork chops. Coat the top side with 1tbsp of olive oil (dispersing evenly), one garlic clove, minced, and a pinch of salt and pepper. Flip pork chops and repeat on the other side. Set aside until read to cook.
In a large pan, warm about a tbsp (to 2) in order to cook the mushrooms and onions on medium to medium high heat. Once the oil is warm, add the mushrooms and onions. Allow mushrooms and onions to cook, covered, for about 10 minutes, stirring frequently. Remove mushrooms and onions and cover.
In the same pan, add the pork chops and brown on each side. Approximately 3 minutes per side. Remove the pork chops from the pan and sit to the side.
In the same pan, add a tbsp of butter. Sprinkle in bread crumbs until a rue is formed (you may need more butter). Add the red wine and bring to a simmer. Let simmer for about 3 minutes and then add beef stock, remaining garlic, cooked mushrooms, onions, and pork chops to the sauce. Let everything simmer for about 5 to 8 minutes, depending on how thick you would like your sauce.

Leave a comment