Steak Cut Mushrooms in a White Wine Sauce over Pork Chops

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!


Pork Chops in a Steak Cut Mushroom Sauce
*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
Olive oil

For Mushroom Sauce
Olive oil
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

Steak Cut Mushrooms in a White Wine Sauce


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.

Steak Cut Mushrooms in a White Wine Sauce over Pork Chops

Entomatadas, Red or Green?

I think that sometimes I forget how many delicious Mexican recipes are truly simple to prepare. This is one of those recipes. Entomatadas are a  taco, quesadilla and an enchilada all in one. For this recipe I chose to prepare both red and green salsa. You always want to start with fresh ingredients like Roma tomatoes, tomatillos and chiles. These two  styles of salsa’s are a typical for entomatadas, but are also great for huevos rancheros or chilaquiles. They can be prepared folded over like a taco or rolled like an enchilada. I find it much easier to just fold it over. This way I can make a few at a time on the comal when cooking for 4 or more. The fillings can range from  simple cheese and onion mixed or shredded chicken.


Salsa Roja

¾ pounds roma tomatoes
3 to 4 tomatillos ( I like to add a few)
¼ white onion
3 chile fresno
2 cloves garlic
1/3 cup water
Olive oil
1 bay leaf
2 tablespoons low sodium chicken bouillon powder

Salsa Verde
*Same ingredients as above, except you will use all tomatillos, 3 serrano peppers and 1 poblano pepper

Salsa for Entomatadas

You will also need
¾ cup queso fresco, crumbled plus more for garnish
1/3 cup green onions, sliced plus more for garnish
2 cups cooked shredded chicken
12 corn tortillas
Olive oil for brushing tortillas

To prepare Salsa’s

1. Add roughly chopped tomatoes(tomatillos), onion, chiles and garlic to the blender. Add 1/3 cup water and blend until smooth, set aside.
2. Preheat 3 tablespoons of olive oil to medium heat for a few minutes. Add the salsa from blender add bay leaf and bouillon. Bring to a boil, reduce heat and cook for 10 to 15 minutes. Taste for salt, keep warm on low heat.

To Prepare Entomatadas

1. Brush the corn tortillas with olive oil on both sides, set aside. Preheat a large griddle, comal or skillet to medium heat for 5 minutes.
2. Cook the tortillas for 30 to 40 seconds per side. Add chicken to half of the tortillas and cheese/green onion filing to the other half. Fold over like a taco and continue cooking until tortillas start to crisp slightly.
3. Transfer to serving plate and ladle red or green salsa over the tops to cover completely. Garnish with more cheese and green onions. Yields up to 6 servings as a light meal.



Three Citrus Margarita

Do you know how easy it is to make a margarita without purchasing a pre-made mix? All it takes is a few  fresh ingredients and in less than ten minutes you will have a tasty margarita on the rocks! Or if you prefer the frozen kind, you could add all the ingredients to the blender and blend it! I have flashbacks of those 7/11 Icee drinks that would give me brainfreeze , lol! I really do prefer mine on the rocks. Well, better late than never, here is my contribution to National Margarita Day with  a recipe for Three Citrus Margarita!


Three Citrus Margarita

Three Citrus Margarita


1 1/2 cups silver tequila
1 1/2 cups triple sec
5 to 6 key limes, plus more to wet rim of glasses
4 meyer lemons
3 mandarin oranges
1/2 cup powdered sugar (who knew?) LOL!

*Salt and chile limon powder for the rim of glass
*Crushed ice

Juice all of the citrus and set aside. Combine all of the ingredients to make the margarita in a pitcher. Mix well until sugar dissolves. Wet the rim of a margarita glass with lime juice and dip into salt/chile limon mixture. Add crushed ice and fill with margarita!!! Makes about 4 cups.

Three Citrus Margarita