i’ve never been too enamored with pork (except for bacon, which is really just salt in meat form). i don’t know exactly what the turn off is, the cooking smell, or fear of trichinosis, but i rarely opt for it in the meat aisle. recently i saw a recipe for pork chops with a mushroom and onion sauce, and it just felt right.

pork chops with mushroom and onion sauce

4 lean pork chops with/out bone
Salt and Pepper
one medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced in large slices
1 cup white wine (I used a wine, that was predominately chardonnay)
2 tsp corn starch

1) season the chops on both sides with salt, pepper, Cook in heavy skillet over medium heat. when done, remove from pan and keep warm.

2) add onion and cook through until translucent. may add a few Tbsp
of wine if needed for moisture.

3) Add corn starch to stock or wine and whisk until smooth. Add
liquid mixture into skillet all at once to deglaze pan, lifting any
bits of pork, onion, or mushroom from bottom of skillet. Cook until
sauce reduces and thickens. Pour over chops.

Serves 4

This was really great! I served it with a mixture of wild and brown rice (cooked, as always in the rice maker), and a light salad.