|This was our most-excellent|
Sunday night dinner...Enjoy folks!
Prep Time: 5 Mins.|
Sear/Simmer: 1 Hr. - 25 Mins.
Posted by Sandra
6 pork chops – 1” thick
2 teaspoons sea salt
1 teaspoon ground pepper
2 tablespoons olive oil
1 cup crimini mushrooms, sliced
1 small yellow onion, julienned
3 garlic cloves, minced
2 (10.75 oz. cans) cream of mushroom soup
1 cup milk
3 teaspoons worcestershire
1 cup of quality chardonnay (I used Matchmaker-San Luis Obispo County 2009)
¼ teaspoon dried rosemary
¼ teaspoon ground sage
1 bay leaf
2 tablespoons parsley, chopped; plus reserve a few whole sprigs for garnish
1/4 teaspoon cayenne
½ teaspoon of paprika
Rinse pork chops, pat dry, lightly brush them on both sides with olive oil, and liberally season both sides with sea salt and ground pepper.
Heat the oil in a large heavy-bottom skillet over medium-high heat. Sear the pork chops undisturbed 5 minutes on the first side, just until lightly golden brown. Flip over the pork chops, and add the mushrooms, onions, and garlic over them, and then continue searing pork chops undisturbed for 5 minutes longer on the final side.
Meanwhile, whisk the cream of mushroom soup, milk, worcestershire, chardonnay, rosemary, sage, bay leaf, parsley, cayenne, and paprika in a medium bowl.
When pork chops have seared, cover them with the sauce mixture and bring to a boil, while scraping bits from bottom of skillet, and then reduce the heat to low, cover, and simmer, letting the pork chops gently cook for about 1 hr.-25 minutes, while occasionally moving them with tongs throughout cooking process to ensure the pork chops do not stick to bottom of skillet.
Prior to serving, taste the sauce for seasonings adding sea salt and ground pepper, if needed. Remove and toss bay leaf. Serve the pork chops and sauce, garnished with whole sprigs of parsley, along with your favorite sides. - Enjoy!
Tip: We like to serve these scrumptious pork chops and sauce with smashed potatoes, maple-ginger glazed carrots, and of course a glass of chilled chardonnay!