Monday, January 21, 2013

Pork Chops with White Wine Mushrooms Sauce

How do you decide what to make for dinner? Do you seek inspiration in the glossy pages of a favorite cookbook? (America's Test Kitchen makes me swoon.) Do you heed the call of hunger? (I can't do that because we'd eat PB&J three times a week, and the husband would go bonkers.) Do you flip to the Food Network for ideas? (Giada! Please be my BFF!) Do you peer into the freezer to see what leftovers have languished the longest? (Mmm, hmm.)

Sometimes, when I'm feeling my most responsible, I plan my meals ahead of time based on what's cheap at the grocery store. In this case, it was pork sirloin chops and mushrooms. A little white wine made sauce and a delicious accompaniment to a meal worth planning ahead for.

You know what, though? Sometimes it's ok to pick dinner based on which take-out menu is on top of the pile.

Pork Chops with Mushrooms and White Wine Pan Sauce
Serves: 2

2 boneless sirloin pork chops
Salt and pepper
2 tablespoons flour
2 tablespoon olive oil, divided
1/4 cup chopped sweet onion
1 clove garlic, peeled and minced
1/4 cup white wine
1 tablespoon butter
4 ounces mushrooms, sliced
1/3 cup chicken broth

Season pork chops with salt and pepper. Dust with flour and pat off excess. Heat 1 tablespoon oil in a skillet over medium-high. Add chops and cook until they are golden brown on both sides and reach an internal temperature of 135-140 degrees, flipping once. (Mine cooked about 6 minutes on the first side and 5 minutes on the second side.) Set chops on a separate plate, tented with foil, to rest and finish cooking to an internal temperature of 145-150 degrees.

Add remaining 1 tablespoon oil to the skillet. Saute the onion until it's softened and golden, about 2 minutes. Stir in the garlic and continue to cook for another minute. Add 1 tablespoon butter and mushrooms to the skillet. Saute for 5-6 minutes until the mushrooms are tender.

Stir in wine, scraping the bottom of the pan to incorporate the browned bits into the sauce. Allow the wine to cook down for 1 minute. Add in the chicken broth and bring to a simmer. Allow the sauce to reduce for 2-3 minutes. Serve pork chops with white wine mushroom sauce poured over the top.


  1. Hi! I tried your recipe and I loved it!. I had pork chops, mushrooms and white wine (always :-) in the fridge so like a good housewife I googled those words and a bunch of recipes came up, all with heavy cream :-( I'm lactose intolerant and your recipe was the only one w/o cream! haha. It was delish. Thanks!

  2. Anonymous, I'm thrilled that you liked these chops! What a good housewife you are. :-)