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Ingredients:
2
TBSP Olive Oil
4
TBSP Butter (divided)
1
Sliced Mayan Onion (or another sweet
onion)
1
TSP Minced Garlic
½
C Sherry Cooking Wine
½
C Sliced Baby Bella Mushrooms
4
Pork chops (1/2 inch Thick)
Salt
Pepper
2
TBSP Fresh Chopped Parsley
Instructions:
Heat
Large skillet on medium heat until oil and 2 TBSP butter is hot. Add in sliced
onions and minced garlic. Cook until soft and translucent. Add in ½ of wine.
Cook until caramelized (dark and tender). Stir very often. Add in mushrooms.
Cover and cook until mushrooms are tender. Stir often. Push mushrooms and
onions towards the rim of the pan and add in remaining 2 TBSP of butter. Once
melted, add in seasoned pork chops. Add in remaining wine. Once it is seared on
one side flip and cover pork with onions and mushroom mixture. Cover pan. Cook
until pork is to correct temperature (12-15 min, 170 degrees). Top with fresh
parsley.
Autumn’s Tips:
Make
sure to allow onions to become very dark and tender (Caramelized). This will
take a while.
Pork
may take longer to cook. Make sure you reach correct temp.
