Here’s something different for those Pork Chops you’ve got in the fridge: make them with some yummy Mushrooms, and add a little “bite” with Sun-Dried Tomatoes. With some cornstarch added to the broth they are sitting in, you’ll also end up with a sauce to put all over the dish when serving! These are not thick. If you are using thick Pork chops, then be sure to use a thermometer to reach the proper temp for doneness. My thin chops are bone-in. I think meats with the bone are more tender, but that’s just me!
Ingredients: These are for 2 chops. Do the Math and increase if serving more.
- 2 Pork Chops, bone-in.
- 2 tbl Extra Virgin Olive Oil
- 4 to 6 Mushrooms. I used Crimini. Clean, thinly slice
- ¼ cup Sun-Dried Tomatoes
- ½ cup Chicken Broth, or more if you’d like more sauce at serving.
- 1 teas Cornstarch. I used Bob’s Red Mill. If no cornstarch on hand, certainly you can use all-purpose Flour.
- Salt & Pepper to taste and small amount for chops when raw.
- 1 Sage Leaf. Discard when ready to serve. It’s just for flavor, not eating.
Directions:
Easy as can be:
Dash of Salt & Pepper on raw chops, both sides.
Put oil in a skillet. When hot, put the Chops in and reduce heat to medium. Turn over after 1 minute. Allow 2nd side to cook 1 minute as well. Remove and set aside, but keep pan with juices and oil.
Place the mushrooms and tomatoes in and saute for 2-3 minutes on that medium heat.
Add the Broth and Sage leaf, Salt & Pepper to taste.
Replace the Chops, nestled in with the veggies. If it seems dry, now add a small amount more broth.
Cover and simmer for only 5 minutes. That’s with thin chops like mine.
If thicker, use a thermometer. Don’t overcook…it will be dry. 145-155 degrees is fine.
Uncover and pour a small am’t of the broth into a small bowl or cup.
Add the Cornstarch to the bowl and stir to dissolve.
Now, replace this liquid into the pan, and move around to incorporate. We are thickening the liquid into a sauce.
Done! A quick meal for sure. Make a salad or veggie or two, and you’re all set.
