- 1 medium onion, diced
- 3 cloves of garlic, chopped (or more, depending on your preference)
- 1-2 lbs of mushrooms, sliced/chopped (use any variety or mixture you like!)
- White cooking wine (or flavor of your preference again)
- Olive oil
- Pork chops (I like boneless the best!)
- Sea salt
- Black pepper
- Preheat a large pan on the stove to medium-high heat.
- Add a bit of olive oil to a frying pan, and add the diced onions.
- Cook the onions, mixing frequently to prevent burning, until they have softened.
- Add the chopped garlic.
- Add the sliced mushrooms. Mix things around, and as the mushrooms shrink with the heating, they will free up more space to add more if you don't have the room to add them all in one go.
- Continue cooking until it is the consistency that you like. Then add 1/2 cup of wine, mix, and allow that to cook off for a few minutes longer. While that's finishing, season the pork chops with the salt, pepper, rosemary, and thyme.
- Remove the mushrooms from the pan and set aside momentarily.
- Add the pork chops to the pan and cook on medium high for about 3 minutes on each side, or until they are nicely cooked. I sometimes throw in a dash of the wine at this point. (An alternate method that I like to do is to sear the pork on high heat briefly on each side to give it a bit of crispiness, and then immediately reduce the heat or remove the pan from the heat, and finish up the cooking under medium heat).
- Remove the pork, and if desired you can cover it to keep it warm and allow it to continue cooking itself a bit longer.
- Transfer the pork chop to a plate, and then smother it in the sauteed mushrooms.
Options and Recommendations:
I enjoy this pork chop recipe with a nice salad, and maybe a side of some sort of beans. A typical slow carb presentation! I also think that a glass of wine goes well with this meal. Enjoy!
I'm keen to try another variation of this by coating the pork in almond or walnut flour before frying, similarly to how is done in my slow carb chicken fingers recipe.