What? You think I’m using way too many mushrooms? Well, you’re right. I even hid the mushrooms from you in the meatball sub (I put mine on as a last minute addition after I’d assembled and photographed Matt’s sandwich). I admit it, I am a mushroom addict. There is reason to my madness – they were massively on sale at my market last week. And, I’m totally in love with them.
So yes, I made a mushroom sauce for some pork chops over the weekend. But this sauce has tomatoes stirred in, which gives it acidity and a really nice body (i.e. you add tomatoes and you’ve got insta-sauce). So I figure this could be a tomato-onion sauce, a tomato-corn sauce, a tomato-cauliflower sauce, a tomato-sausage sauce…you pick. Or, if you’re a mushroom obsessed diner like me, you can leave them in.
Either way, don’t worry. I’m out of mushrooms. For now, anyway…
Panfried Pork Chops with Tomato-Mushroom Sauce
Served 4.
Leftover Potential: I had two pork chops leftover, which made for some pretty decent sandwiches with some of the leftover sauce and some arugula.
4 thin pork chops
salt and pepper, to taste
flour, as needed for breading
1 egg, lightly beaten
breadcrumbs, as needed for breading
3 Tbsp olive oil
1 Tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 basket mushrooms, thinly sliced
1/3 cup crushed tomatoes
1 tsp dried thyme
1/2 tsp dried oregano
salt and pepper, to taste
1. Preheat the oven to 350 degrees. Season the pork chops with salt and pepper.
2. Dredge the pork chops in the flour, then the egg, then the breadcrumbs. Be sure they are fully coated each step of the way.
3. Heat the olive oil over medium heat. When the oil is hot, add the pork chops and panfry until they are golden brown on both sides, about 3-4 minutes per side.
4. Transfer the pan to the oven (be sure it’s totally oven safe – no plastic handles, etc.) and bake until cooked through. Lower the oven temperature to simply keep the pork warm, if needed.
5. In a large saute pan, heat the olive oil over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the garlic and mushrooms and cook until the mushrooms have softened, about 5 minutes more.
6. Deglaze the pan with the tomatoes. Stir in the herbs, salt, and pepper. Bring the sauce to a simmer and cook until the liquid has evaporated slightly, about 3-5 minutes.
7. Add the cooked pork chops to the sauce. Serve immediately.
Print This Post
Filed under: Past Articles
Delicious! I’m a huge fan of mushrooms too. I would put them in just about anything if I could
On top of these pork chops they look delicious too. This sauce sounds amazing.