Oops, I did it again! I played with the food, got lost in the game.
What??? Is that not how it goes??
Ahem. Anyway, what I’m saying is once again I created something pretty tasty but didn’t write it all down immediately. I took some pictures and now here it is a week and a half later and I have to remember what exactly I did.
Here’s what I remember for sure. My husband, the one who I call The Carnivore, kept remarking on how good the mushrooms were. Not that the pork chops weren’t delicious, but he particularly liked what he called the “mushroom ragout.” Ooh, I’m so fancy and I didn’t know it!
So, once again I present less of a recipe and more of a guideline. Give it a whirl, change up the veggies if you don’t like ‘shrooms, try it with white wine perhaps. And then serve it with some nice mashed potatoes or maybe some polenta to enjoy with the ragout. (Just don’t be like me. I was impatient with my potatoes and they weren’t quite cooked through, which equals lumpy, chunky taters.)
Red Wine Braised Pork Chops with Mushrooms and Shallots
3 – 4 boneless or bone in pork chops, 3/4″ – 1″ thick
1 tablespoon bacon fat (or butter or vegetable oil)
3 – 4 medium shallots, peeled and chopped
1 8-ounce package sliced Baby Bella mushrooms
2 cups chicken broth
1 cup red wine (I used Cabernet)
1 tablespoon tomato paste (I love the stuff in the squeeze tube)
Assorted herbs/spices – I think I used a little thyme, rosemary and tarragon
Preheat oven to 400 degrees.
Heat a large oven proof skillet over medium high heat. Add fat of choice and melt. Brown pork chops, about 3 minutes per side or until they easily release from the pan. Remove chops to a plate. Add shallots and mushrooms to pan. Saute until browned, about 2 minutes. Add remaining ingredients, bring to a boil. Scrape any browned bits from the bottom of pan. Return chops to pan and remove from heat.
Carefully place a sheet of heavy duty foil over the pan and then place lid on top. Place in oven and braise for approximately one hour or until pork is very tender.