Tuesday, June 17, 2014

Sauteed Pork Chops with Onions, Vermouth, Mushrooms, & Thyme

This is another one of those dishes that we often make but I can't find the exact blog post on the blog to read my notes about what we liked/didn't like and what we did the same/different. So here's another, hopefully slightly updated, post about Pork Chops with Mushrooms & Thyme.
Usually SP buys a pork loin at Costco and we cut it into chops. This way, we can control how thick the chops are. We don't pound our pork to 1/4 inch thick for this dish - we leave it nice and thick.
Sauteed onions. When I was a kid, one of my dad's favorite dinners was sauteed pork chops with sauteed onions and a little soy sauce-dried ginger sauce my mom made. There is something about pork and sauteed onions - they just go together so well. I know the recipe says shallots, not onions, but we usually have onions on hand in the pantry, not shallots, and the onions work just fine.
Add some mushrooms, vermouth, mustard, and dried thyme to the onions, simmer for a while, add the pork chops, and enjoy.

Quick. Easy. Delicious. We always use more mushrooms than the recipe says (probably twice as many) because we love sauteed mushrooms. Sometimes we double the sauce, either because we are making more chops or because we want extra sauce for reheating because it keeps the chops a bit more moist - we reheat these in the oven, covered with foil, for only 10-15 minutes, not until piping hot, because we don't want to dry out the pork.

Recipe here.

No comments:

Post a Comment