Just like many foods, mushrooms was one of those foods that my husband Richard would absolutely not eat! No way! I don’t recall many recipes where mushrooms were used in my family. To me, mushrooms were something that sat there at the salad bar buffet that no one would eat, ha ha!! I mean they were ok, but it wasn’t my favorite at all. Until the day I sauteed them in some olive oil with garlic, crushed red pepper and balsamic vinegar , then they instantly became one of my favorite foods.
And even better, I convinced Richard to try them and he loved them. I have to say that the steak cut mushrooms were a little over the top for him. He was wishing for more pork chop on his plate. That’s how big they were! I enjoyed them very much and if the cook ain’t happy, ha ha ha….so they say!
*this recipe requires 24 hours of brine time ahead
4 thin cut pork chops (about 1 1/2 pounds)
4 cups water
4 teaspoons salt
3 teaspoons sugar
1/3 cup cornstarch
1 teaspoon pepper
1 teaspoon garlic powder
For Mushroom Sauce
8 ounces steak cut mushrooms
1/2 sweet onion, sliced thin
1 to 2 cloves garlic, minced
1 teaspoon red pepper flakes
2 tablespoons unsalted butter
1/3 to 1/2 cup dry white wine or low sodium chicken broth
2 tablespoons fresh parsley or 2 teaspoons dried
Juice and zest of 1 lemon
1 tablespoon cornstarch
1 tablespoon cold water
Salt and pepper to taste
1. Transfer the chops to a storage container or heavy freezer bag. Mix the water with salt and sugar. You want it to be more on the salty side than the sweet, so adjust the seasoning before pouring over the pork. Seal and chill for 24 hours.
2. After 24 hours, drain off all of the liquid from pork and pat dry with paper towels, set aside. In a shallow dish, add the cornstarch, pepper and garlic powder. I don’t usually add any more salt because the pork will be seasoned from the brine.
3. Preheat Oven to 200 degrees F. In a large skillet, preheat 1/4 cup of olive oil to medium heat for 3 to 4 minutes. Dredge the pork chops with cornstarch. Pan fry in preheated oil for about 3 to 4 minutes per side or until golden. If oil runs low, you may have to add a little more as you fry the chops. Transfer to low temperature oven to keep warm.
4. Pour any oil out of skillet and wipe down with paper towels. Add 4 tablespoons of olive oil and heat to medium/low heat. Add the mushrooms and onions and cook for 10 minutes or until the vegetables are soft. Add the garlic, red pepper flakes, butter, white wine, parsley, zest and juice of lemon. Stir well to combine, season with salt and pepper and cook for 5 minutes. Mix the cornstarch and water to make a slurry, mix it into the sauce and cook just until thickened. Divide the mushroom sauce over pork chops and serve right away. Yields 4 servings.
Tips~ Many times when I prepare a recipe that includes a sauce. I like to prepare the sauce the day before. I think it is more flavorful when it has a chance to sit for a while. Reheat leftover chops in a dry nonstick pan on medium/low heat to crisp back up.