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Center Cut Pork Chops in a White Wine and Mushroom Sauce served over egg noodles
Sauteed Zucchini
In a pan (I used Le Creuset French Oven) heat 1 tablespoon olive oil, add 3 large chopped garlic cloves and roughly 1/4 cup chopped sweet onion. Sauté for approximately 1-2 minutes. Add center cut pork chops that have been seasoned with salt, fresh ground pepper and Olde Thompson Steak & Burger seasoning. (Any steak seasoning would work, Montreal Steak Seasoning is another great option.) Brown the chops on both sides. Add approximately 1/4 cup of dry white wine, I used Chardonnay. Be careful not to let the wine drip over the side of the pan like I did; it causes a large flame. Let the alcohol burn off and stir the brown bits off then bottom of the pan. Add 10 oz of sliced Cremini mushrooms, 3 chopped scallions (use green and white parts), 4 sage leaves chopped. Season mushrooms with a little fresh cracked pepper and a couple pinches of White Truffle Salt. Lower the temperature, place the lid on French oven and cook for approximately 20 minutes, stirring occasionally. Right before you are ready to serve remove the chops from pan and add 1 teaspoon of sour cream to the mushroom mixture. Make sure to stir well so that the sour cream is incorporated into the sauce. Add approximately 1 tablespoon of chopped curly leaf parsley and let cook for a few more minutes.
Cook about 4.5 handfuls of egg noodles per instructions on the package. Drain noodles. Add cooked egg noodles to mushroom mixture which should be on low heat, continue to stir to coat noodles. Once the noodles have been combined with the mushrooms you are ready to plate up the meal.
In a separate pan heat a little olive oil and add sliced zucchini, season with salt and pepper, sauté for approximately 10 minutes.
Note: I used pork chops that were bone-in, next time around I think I would use boneless chops.
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| This meal was rated 3.5 asparagus spears |
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