Pork Chops with Sautéed Onions & Mushrooms & Red Wine Gravy

serves 2

2 bone-in pork chops
Flour
Butter or oil
Red wine (I used Shiraz)
Fresh mushrooms, sliced
Sliced onion

Melt butter/heat oil in a medium skillet over medium-high heat. Sprinkle chops with salt and pepper and dredge in flour. Brown chops, about 5-7 minutes per side. Remove from skillet and add a little more butter, using a wooden spoon to scrape up browned bits from bottom of pan.

Add a spoonful of flour and let cook for a minute, stirring into butter until no lumps remain. Slowly add red wine, stirring furiously to incorporate roux, until there is about an inch of liquid in the skillet. Add a pinch each of salt and sugar. Bring up to a boil, stirring occasionally, until thickened, then drop down to a simmer. Place chops back into skillet and cover. Let simmer for at least 10 minutes- the longer the better.

Meanwhile, melt butter in a small skillet over medium-high heat. Saute onions and mushrooms until tender, about five minutes.

Top finished chops with mushrooms and onions. Serve with mashed potatoes and pour gravy over both.

note: placing chops into gravy will turn the bottom purple. If this skeeves you out, finish cooking in the pan (until no longer pink inside) before you make the gravy, then tent with foil and place in a warm oven. Pour gravy over the chops when finished. If you can handle purple-bottomed chops, the meat will be more tender.

Chicken and Gravy

2 Servings

• 1 garlic clove, minced and mashed to a paste with 1/2 tsp. salt
• 1/2 tsp. crumbled dried thyme
• 4 tsp. lemon juice
• 2 boneless, skinless chicken breasts
• 1/2 T. vegetable oil
• 1/2 T. unsalted butter
• 1 1/2 T. all-purpose flour
• 3/4 cup chicken broth
• 1/2 tsp. dried parsley

• Accompaniment: cooked rice

In a shallow bowl stir together garlic paste, thyme, and 3 teaspoons lemon juice. Add chicken, turning to coat, and marinate, covered, 15 minutes. Pat chicken dry. 

In a 9-inch heavy skillet heat oil and butter over moderately high heat until foam subsides and sauté chicken until golden, about 2 minutes on each side. Transfer chicken with tongs to a plate. Add flour to skillet and cook roux over moderately low heat, whisking, 3 minutes. Whisk in broth and remaining teaspoon lemon juice in a stream, whisking until gravy is smooth. Return chicken to skillet with any juices accumulated on plate and simmer, covered, 15 minutes, or until springy to the touch and just cooked through.

Stir in parsley and serve over rice.

source

 mmmm... carbs.

Served this with Jamaican Carrots- quick, easy, sweet & spicy!