Verdict: Win

My photo's horrendous (it screams AMATEUR and how much I want a macro lens...), but don't let that fool you into thinking that this dish was anything but great. I grew up eating pork often, but we never ate pork chops. For the longest time I thought that pork chops would be difficult to cook since I'm not familiar with them at all; however, looks like all you need is a meat thermometer to make it fool proof. I loved that I could finish an open bottle of wine and break out my cast iron skillet. The dish comes together so quickly, the onions and mushrooms are a perfect complement to the juicy pork, and it doesn't hurt that the sauce is lickably-fantastic.

Pork Chop with White Wine Sauce from Steamy Kitchen
Yield: 4 servings

4 bone-in pork chops, 3/4-inch thick
1 tablespoon olive oil
1 tablespoon salt
1 tablespoons butter
8 ounces sliced mushrooms
1 yellow onion, sliced
1/2 cup dry white wine
1/4 cup heavy cream

Brush both sides of each pork chop with olive oil and season with salt (and pepper). Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat, about 2 minutes. When hot, add the pork chops to the pan and let cook for 2-3 minutes, until browned. Flip and cook an additional 2 minutes.

Transfer pork chops to a plate, then add butter, mushrooms and onions to the hot pan. Sauté until onions are soft, 2-3 minutes. Add wine and cook 1 minute until the wine reduces by half. Reduce heat then add cream, stir until the sauce comes together.

Turn heat to low, add pork chops back to the pan and cover with aluminum foil until done. Pork chops are done when the internal temperature is between 145 and 150 degrees F.


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