I have quite a few magazine subscriptions, so I am trying to cook form them more often.
I just recently got a subscription to Rachel Ray Magazine, and these pork chops caught my eye!
This recipe was pretty quick and easy, though it seem like it would be complex. The flavors were so amazing, we almost couldn’t stop eating. But I’m glad we did, because the flavors developed even more overnight and the leftovers were even better!
Porkchops with Mushroom Sauce
Recipe Adapted from Everyday with Rachel Ray
3 tbsp butter, divided
8 oz baby portobella mushrooms
1 lb boneless pork chops (4-5 chops), at room temperature
Salt and pepper
3 tbsp white onion, minced
½ cup dry red wine
¾ cup beef broth
2 tsp dried thyme
Melt 1 ½ tablespoons on butter in a large cast-iron skillet over medium-high heat. Add the mushrooms and sauté until browned, about 6 minutes. Place the mushrooms and any juices in a bowl, set aside.
Generously salt and pepper both sides of the pork. Place the pork in the skillet and cook until done, about 4 minutes per side. Move the pork to a separate plate and tent with foil.
Add the onions and cook until softened, 2-3 minutes. Stir in the wine, cooking until it has reduced by half (if the pan is hot, this will happen very quickly), scraping up any browned bits left behind by the pork.
Whisk in the beef broth, mustard, thyme, and remaining butter, stirring until the butter has melted.
Turn off the heat and return the mushrooms and pork to the skillet and serve.