2 thick cut boneless pork chops approximately 1/4 teaspoon poultry seasoning flour for dredging, seasoned with salt, pepper, and garlic powder about 1/2 a pint of sliced cremini (baby bella) mushrooms 1 red onion, sliced thinly 2 cloves garlic, minced 3/4 cup beef stock pinch of dried thyme Olive oil to coat the bottom of the pan
Heat your olive oil over medium high heat in a heavy saute pan. Season pork chops with salt pepper and poultry seasoning. Dredge lightly in flour and transfer to the hot oil. Brown the pork chops on either side, about 3 minutes per side, but to not cook through. Transfer to a plate.
Add the sliced mushrooms and onions to the pan, season with pepper and thyme, but do not salt, allowing them to brown and caramelize. If necessary, add a bit more olive oil. Once the mushrooms and onions have cooked down, add the minced garlic and saute until fragrant. Pour in the beef stock and let it bubble up. Add the pork chops to the pan, cover, and reduce heat to medium-low or low. Cook for 7-10 minutes or until pork is cooked through.
Serve with Roasted Garlic Mashed Potatoes or Creamy Polenta (recipe follows).
2/3 cup corn meal 3 cups water 3 tablespoons butter* Salt and pepper to taste Freshly grated Parmesan cheese to taste
In a saucepan, bring the water to a boil over high heat. Slowly pour in the corn meal while whisking vigorously. Do not dump in all in at once or your polenta will be incredibly lumpy. Reduce the heat to low and allow the polenta to thicken, stirring frequently. After about 15 minutes, your polenta will be tender and creamy and will have lightened in color a bit. Now turn off the heat and add your butter, salt and pepper, and stir in freshly grated parmesan cheese.
*If you wanted to lighten up this recipe, you could omit the butter and use low sodium chicken broth instead of water. That way, you will still have a rich flavorful polenta.
Leftover tip- Once polenta is refrigerated, it becomes firm. Cut these leftovers into triangles or strips and pan fry in olive oil until crispy on both sides. Sprinkle with salt, pepper, and Parmesan and serve as a side dish or snack.
Last Edit: Nov 1, 2011 8:47:50 GMT -5 by beerwench - Back to Top