Pork Chops and Mushrooms in a White Wine Sauce and Roasted Balsamic Brussels Sprouts – Thursday

I found this delicious looking pork chop recipe on blog called BevCooks. I usually am not a fan of pork unless it’s in sausage form or slow cooked because it tends to dry out.

2 boneless pork chops
1 Tbs. extra-virgin olive oil
8 oz baby bella mushrooms, sliced
1 yellow onion, finely sliced
2 Tbs. butter
1/2 cup dry white wine
1/4 cup heavy cream
coarse salt and freshly ground pepper

Heat a cast-iron skillet over medium-high.
Rub the oil on both sides of each pork chop and season with salt and pepper. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes. Remove from skillet and set aside.
Back in the skillet, melt the butter, then add the mushrooms and onions. Saute for a good 5 minutes. Smell that.
Pour in the wine; cook for 1 minute. Then pour in the cream. Stir, stir. Goodness gracious.
Snuggle the chops (and their juices!) back in the skillet with everything, cover and cook 10 more minutes.
Serve each pork chop on a plate and just DRENCH it with the sauce, mushrooms and onions. Garnish with parsley.

pork and sprouts 021

HUSBAND RATING – “Eh… not my favorite. Sauce is kinda running without too much flavor and the pork, is pork, tough. I do want noted – it’s the pork’s fault, not yours.” I’d have to agree with him, the curse of the pork chop is still on – tough. This one will not get a repeat meal.

Roasted Balsamic Brussels Sprouts

We LOVE us some sprouts in this house! I found this recipe by way of Pinterest on a blog called Robyn’s Online World.

Brussels sprouts
Olive Oil
Freshly Cracked Black Pepper
Sea Salt
Balsamic Vinegar

Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now sprinkle with the salt and pepper. I highly suggest sea salt and freshly cracked black pepper – but I won’t call the salt & pepper police on you if you just use the regular stuff. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time. Enjoy!

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HUSBAND RATING – “Love me some brussels sprouts! These are good, and I’d eat them again, but I like the ones in the pan you make with bacon.” Who can blame him – between bacon, and no bacon… bacon ALWAYS wins!

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