Wednesday, July 31, 2013

Dani Wednesdays: Saucy Pork chops with Mushrooms and Onions

I am so very excited to have finished my first quilt-as-you-go baby blanket. This was for a GF of mine whose daughter is about to turn 1 years old. Blankets make me think of comforting food, which meant gravy. So here is my adjusted recipe that does not involve a lot of fat or salt.

Saucy Pork chops
Serves 3


  • 3 boneless pork loin chops
  • 1 c flour for dredging, seasoned as you like (garlic, pepper, oregano & paprika, is what I use)
  • 1 egg, scrambled
  • 1 tbsp water
  • 3 tbsp olive oil (extra virgin)
  • 1 medium onion, thinly sliced
  • 1 pkg of sliced baby bella or porcini mushrooms
  • 1 tbsp Italian seasoning
  • 1 tsp pepper
  • ½ - 1 cup of white wine, chicken bouillon or water (depending on how dry your pan is at this time)
  • 1 glove of garlic minced 
  • 1 tsp of cornstarch
  • 2 tbsp of water

  1. Scramble egg and water together until combined
  2. Dip pork chop in egg mixture and dredge in flour to coat, set aside and repeat for remaining chops
  3. Heat oil in skillet on medium until oil starts to shimmer
  4. Cook chops until golden brown on both sides (about 3 mins per side)
  5. Remove from pan and set aside
  6. In skillet with remaining oil and juices, add onions, mushrooms and spices
  7. Sauté until onions begin to brown and mushrooms have cooked down, about 7-10 minutes.
  8. Add water and garlic continue to sauté for another minute
  9. Make slurry by combining cornstarch and water
  10. Add to veggie mixture and stir as it thickens
  11. Return pork chops to skillet and simmer for about 5 mins
  12. Eat and enjoy!

If you have not become accustom to cooking without salt, ½ tsp of sea salt should to the trick. This is a family friendly dish and works in summer and winter. I served mine with sweet potato tots, but mash potatoes or rice would be wonderful as well.