Braised Pork Chops

Braised pork chops smothered in a creamy carmelized onion mushroom sauce paired with a side of white rice

Ingredients:

2 lb boneless pork chops

1 large yellow onion

8 oz container of white mushrooms

11/2 cup chicken broth or stock

2 TBSP unsalted butter

1 tsp fresh romsemary leaves

2-3 garlic cloves

1-2 tsp Worcestershire

1 tsp red wine vinegar

1/4 cup heavy cream

Spices: salt, pepper, and paprika

Thinly slice yellow onion and mushrooms. In a medium sized pot, melt 1 TBSP of unsalted butter on a medium heat and sautee the thinly sliced onions.

Preheat oven to 400°F. Use a paper towel to pat dry the pork chops. Then season generously on both sides with salt, pepper, and paprika.

To a hot pan with a light coating of oil, sear each side of the pork chops for 4-5 minutes. Then add 1 TBSP of unsalted butter and use a spoon to pour some of that melted butter on the pork chop.

Add fresh rosemary, garlic, and then pour in 1/2 cup chicken broth or stock. Use the same spoon to baste the liquid onto the pork chops for 1 minute.

Transfer pork chops into the oven and cook uncovered for 10-12 minutes (less time if using thinner chops).

Keep stiring and cook for about 20-25 minutes.

Then degalze the pot with Worcestershire and red wine vinegar, stiring for 1 minute. Pour in 1 cup chicken broth or stock and allow the liquid to cook

Pork chops should be resting out of the oven by now. Continue cooking the creamy onion mushroom sauce for no more than 3-5 minutes, stirring occasionally.

Plate rice, pork chop and top with sauce. Enjoy!

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