This looks like a yummy back-to-school dinner! Most ingredients I already have on-hand. I always keep a cooking wine in the cabinet so I don’t have to open a whole bottle of wine if I don’t want to. I hope this becomes a ew favorite and you can add it to your rotation on meals!
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- 4 bone-in rib/center cut pork chops
- 3 tbs butter
- ½ cup flour
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 8 oz fresh mushrooms, sliced in half
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 cup merlot (white or regular)
- ½ cup heavy cream
- Mix the flour, ½ tsp salt, garlic powder and ¼ tsp of pepper to make seasoned flour. Place on a plate (makes dredging easier). Dredge pork chops in seasoned flour.
- Heat a large (12-inch or bigger) skillet over medium-high heat. Add 2 tbs butter (it will brown, it’s OK).
- Brown pork chops on both sides–you may have to brown in shifts if you use a smaller skillet. Remove browned chops and set aside.
- Add the remaining 1 tbs of butter and lightly saute the mushrooms and garlic.
- Deglaze pan with the merlot, scraping up all the browned bits at the bottom of the pan.
- Add the additional ½ tsps of salt/pepper if necessary.
- Place pork chops back in the pan with the sauteed mushrooms and garlic.
- Heat the merlot to boiling, cover and reduce heat to low. Cook for 20-25 minutes.
- Remove chops and mushrooms to a serving platter; cover and keep warm while making sauce.
- Turn heat under skillet up to medium-high. Stir in the ½ cup heavy cream. Simmer until sauce is reduced by 25% (about 5 minutes).
- Pour sauce over chops and mushrooms on serving platter.