Momma's Gourmet Pork Chops
Mother's Day is Sunday, May 11
Entrees normally take center spot on the dining table. I know my eyes seems to always hone in on the main feature of the meal. Sometimes the entree isn't about a big ol' hunky platter presentation but rather a sensory excitement of things to come. These chops are perhaps a little of both.
This recipe comes about in no time, that's the way my Momma liked to cook, spending the remaining kitchen time doing 'craft' projects; sometimes with felt, old bottles and acrylic paint. One of her favorite was recycling the Aunt Jemima Syrup bottles and painting them into funky women with bright, calico aprons with floppy hats. That is how she went about things, taking something like simple pork chops and turning the dish into an entree better than any one I remembered served at our local fancy dinner spot.
This recipe reminds me of momma's, very tasty and gourmet-ish. I hope you try it when cooking your next chops. Enjoy!
Pork Chops with Momma's Gourmet Sauce4 servings
4 -1 inch thick pork chops (I used pork loin)
salt and pepper
1 tablespoon cooking oil
2 tablespoons melted butter
1/2 small onion, diced
2 garlic cloves, diced
1/2 cup dry white wine (vermouth)
1 cup rich chicken stock (Kitchen Basics)
1 small can sliced mushrooms, rinsed and drained
1/2 teaspoon crushed dried thyme
1/4 teaspoon ground bay leaf (or 1 large bay leaf)
Season both sides of the chops with salt and pepper, then dust with flour rubbing all over. Heat a large skillet over medium-high and when hot, add oil, butter and chops. Brown on both sides and remove to a casserole dish just large enough to hold them. I used an 8-inch square dish.
Add onion and garlic to the skillet and saute until onion is translucent. Add wine, stock, mushrooms, thyme and bay leaf stirring until boil. Simmer for about 5 minutes. Pour sauce over chops.
Cover with foil and bake in a preheated 350 degree F. oven for 30 minutes.
Remove foil (and bay leaves if used) and allow to simmer uncovered for 15 minutes.
Note: If you prefer a gravy, spoon the liquid from the dish into a bowl after the 30 minutes and whisk in a thickener (1 tsp butter + 1 tsp flour or 1 tsp corn starch). Spoon the gravy over the chops and continue cooking the 15 minutes to thicken up.