Sunday, February 12, 2012

Pork Chops in Wine Sauce with Mushrooms and Carrots

This meal was born out of uncertainty.  Kristin and I generally try to shop just once a week or so, and so we  need to get to the store with several meals' worth of ingredients on our shopping list.  This time, we were drawing a blank, and so decided to just see what was decent and on sale and improvise a meal from there.  

We'd just eaten a phenomenal quantity of pork in the week before, so were hoping to find some good beef on sale, maybe.  As it ends up, the beef was enormously expensive, and the fish at the fish counter was underwhelming, so we were back to pork.  I picked up some carrots and some pasta to go with it, and decided I'd figure out how to combine them when it came time to actually cook.

I eventually decided that I wanted to make a hearty wine sauce for the pork using the carrots, along with some mushrooms and onion.  My on-the-spot invention turned out pretty tasty, in the end.

Here's what I used: pork chops, fresh mushrooms, sweet onion, carrots, white wine, dijon mustard, lemon juice, tomato sauce, thyme, basil, salt, and pepper.  At first I hemmed and hawed over whether tomato and mustard could get along - it's a combination I also use in baked beans, and - obviously - goes together on hot dogs and hamburgers all the time.  It worked well here, too.

First, generously salt and pepper both sides of the chops.  Cook under the broiler, 4-5 inches away, 7-8 minutes per side (more for thicker chops, less for thinner ones).

While the chops cook, rough-chop the carrots and onion.

Saute the carrots and onion in a fairly deep pan with a bit of oil until the onions are getting translucent and the carrots are quite tender.  This can take a while.

When the vegetables are tender, it's time to transform them into sauce.  Add mushrooms, tomato sauce, plenty of white wine, a dash of lemon juice, and seasonings - I like thyme and basil here.  Simmer over medium heat to combine and cook the mushrooms - about 10 minutes should do the trick.

Somewhere during that ten minutes while your sauce simmers, your pork chops should be finished.  Perfect timing!  Let them rest a few minutes and they'll be ready to serve.

Once the sauce is done simmering, you're ready - that's it!  Serve the pork with a generous helping of sauce and vegetables on top, accompanied by your favorite starch.  I used some buttered, herbed noodles and liked it quite a lot.

Recipe: Pork Chops in Wine Sauce with Mushrooms and Carrots
Prep Time: 10 Minutes | Cook Time: 35 Minutes | Difficulty: Easy | Servings: 6-8

  • 6-8 inch-thick Pork Chops
  • 1/2 lb Baby Carrots
  • 1 large Sweet Onion
  • 12-16 oz. White or Portabella Mushrooms, chopped
  • 2 cups White Wine
  • 1/3 cup Tomato Sauce
  • 2 tbsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 2 tsp Thyme
  • 2 tsp Basil
  • Salt and Pepper to Taste
  1. Season chops generously with salt and pepper on both sides.
  2. Broil chops 4-5 inches from broiler, approx. 8 minutes per side until cooked through.
  3. Roughly chop carrots and onion.  Saute with olive oil in a large skillet over medium heat until tender.
  4. Add wine, lemon juice, tomato sauce, mushrooms, basil, and thyme to skillet.  Simmer over medium 10 minutes until mushrooms are tender.
  5. Serve chops with a generous helping of sauce and vegetables, accompanied by your choice of starch. 

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