Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, July 21, 2010

Smothered Pork Chops w. Shallots and Mushrooms

I can't tell you the last time I had pork chops, trying to eat healthier may be the result of that. But, on this 93 degree day I was, for some reason, craving pork chops. Here's how I made them:


3 shallots, thinly sliced
8 oz mushrooms, sliced (I used baby portabellas, use whatever kind you prefer)
1 tsp olive oil

Heat olive oil and add shallots and mushrooms, saute' until tender. I do not add salt when sautee'ing mushrooms until they're done. Salt brings out the water and they can end up mushy. I like mine carmelized. Set aside.

Pork chops, 1 per person
Emerils Cajun seasoning
1 tsp olive oil, I use extra virgin

Season both sides of the pork chops. Brown the pork chops, 2 min per side in the hot oil. After turning them, add the shallot/mushroom mixture and cover the pork chops. Bake in a preheated 375 degree oven until cooked. Note- if your skillet is not oven-proof, transfer pork and shallot/mushrooms to a casserole dish to finish baking.

Depending on the thickness of the chop this will take between 15 min and 25 min. I baked mine for 17 min and they were perfect- juicy and so flavorful from the mushrooms and shallots.

As a side I sauteed grated zuchini and onion in a little olive oil, salt and garlic pepper (McCormicks pepper grinder blends). You could serve with noodles or rice, would be great to soak up the sauce from the pork. ALas, I am trying to go a few nights carb free!

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