For tonight, I really wanted to cook something else other than chicken–I’m starting to look like a chicken!–so I found this terrific recipe and whipped it up, customizing it a little bit for my own preferences.
I used a butterfly cut, which has the fat at the sides. This allows some nice flavor to sink in to the mushrooms, but can easily be removed by my daughter, who isn’t a big fan of fat on pork.
I know, right?
I don’t wonder if she’s mine, but there are days when I wish I could remind her that there is a world of flavor out there that doesn’t involve chicken! LOL
- 2 tablespoons extra virgin olive oil
- 1 white onion, minced
- 2 cans of Jolly mushrooms, pieces and stems
- 3 cloves garlic, minced
- 4 butterfly-cut porkchops
- Salt, pepper, and thyme, to taste
- 4 teaspoons of lemon juice
- Unsalted butter
- Season pork chops on both sides with salt, pepper, and thyme.
Heat one tablespoon of olive oil in a large pan over medium heat.
Add onion and mushrooms and saute for about five minutes. Add garlic and cook until fragrant. Remove the veggies from the pan/
Add the other tablespoon of olive oil. Add the porkchops, and cook for around four minutes; turn over and cook for an additional two.
Remove the porkchops from the pan temporarily. Return the veggies to the pan, then return the porkchops on top. Add the lemon juice–about a teaspoon–and a small pat of butter to each porkchop.
Cover the pan and cook for 8-10 minutes. Let the pork chops rest for 10 minutes.
Serve the porkchops underneath a bed of mushrooms and onions.