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
Ingredients
- 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
Directions
- Season pork chops on both sides with salt, pepper, and thyme.
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Heat one tablespoon of olive oil in a large pan over medium heat.
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Add onion and mushrooms and saute for about five minutes. Add garlic and cook until fragrant. Remove the veggies from the pan/
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Add the other tablespoon of olive oil. Add the porkchops, and cook for around four minutes; turn over and cook for an additional two.
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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.
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Cover the pan and cook for 8-10 minutes. Let the pork chops rest for 10 minutes.
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Serve the porkchops underneath a bed of mushrooms and onions.
Enjoy!
