Ever wonder why pork chops are such a popular entry? Maybe it’s because they can be fried, grilled, roasted or even stuffed. And they can be cooked at relatively low temperatures because of improved breeding techniques.
One of my favorite ways to fix pork chops is in a barbecue sauce and cooked in a covered cast-iron pot inside my oven. But those prepared in a skillet, such as the following recipe, comes in a close second. Paired with some mashed potatoes and whole-kernel corn, this is a meal that I could eat at least once a week.
A nice sauce that contains half and half, sour cream, prepared mustard, red wine and Worcestershire sauce is great over the potatoes. And the mushrooms are an added bonus. So delicious.
Skillet Pork Chops with Mashed Potatoes
4 boneless pork chops
Kosher salt and freshly ground pepper to taste
4 tablespoons butter
½ cup sweet yellow onion, finely diced
2 garlic cloves, minced
8 ounces mushrooms, sliced
¼ cup red wine
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
½ teaspoon salt
¼ cup half and half
¼ cup sour cream
Season chops on both sides with salt and pepper.
Heat a large cast-iron skillet over medium heat until hot. Add 2 tablespoons butter.
Brown chops on both sides, turning only once. Remove and keep warm.
Saute the onions and garlic for 1 minute in the drippings. Add 2 tablespoons butter and mushrooms. Saute until mushrooms have released their liquid and are cooked through.
Add wine, Worcestershire sauce and mustard, stirring to incorporate bits from the bottom of the pan. Cook about 3 minutes. Return chops to the pan, cover and simmer about 5 minutes. Remove pork and keep warm.
To the sauce, add ½ teaspoon salt (or to taste), along with half and half. Cook until liquid reduces and slightly thickens. Whisk in sour cream until smooth. Taste and adjust salt and pepper, if needed. Return chops to skillet, along with any accumulated juices, to warm through. Serve with mashed potatoes.
Yield: Serves 4.