31 August 2009

Boneless pork chops baked in a savory mushroom and red wine sauce. I don't remember how I stumbled upon this recipe, but I tried it tonight and it is delicious. Of course, I changed a few things. Here's my version.

Burgundy Pork Chops

4 boneless pork chops
1 tbsp olive oil
1 large shallot, chopped
2 cups mushrooms, sliced
1 tbsp flour
Salt and pepper to taste
1 cup burgundy wine

Cook chops in olive oil in skillet just until browned on both sides. Remove from skillet and place in a baking dish. Saute shallots and mushrooms in skillet drippings. Sprinkle with flour, salt and pepper. Blend in wine; cook and stir until thickened and bubbly. Pour over chops; cover with foil. Bake at 350° for 50 to 60 minutes or until tender.

Makes 4 servings.

The original called for onions instead of the shallots, but for some reason I think mushrooms and shallots go really well together. And I happened to have a shallot on hand that needed to be used up anyway, so I used that. But onion would be fine if that was all that was available. I also used olive oil instead of the original recipe's butter. I increased the mushrooms from 1 1/2 cups to 2 just because I love mushrooms and can't get enough. I had Baby Bellas on hand today--yummy!

I was a little short on time, so I didn't bake them for the full amount of time listed. I checked them after 30 minutes and the temperature indicated that they were fully cooked, so I took them out of the oven then. They were a bit on the dry side, as all boneless pork is prone to be. I think maybe next time I will allow more time and will bake them for longer. Maybe they get more tender as they bake. Also, I increased the amount of wine when I rewrote the recipe, because I think that if I bake it longer, I will need a bit more liquid in the pan. So I increased it from 3/4 cup to 1 cup.

I will definitely be making this again. It was a winner here tonight. Lena loved it.

Here are a few pics of the process.

Sauteeing the mushrooms and shallots. Mmmmmm! Always makes the house smell so good.

Thickening the wine sauce. The steam makes the sauce look pink, but it is actually deep red. Pretty.

In the pan just before going into the oven. So many mushrooms you can barely see the pork peeking out from under there!

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1 comment:

  1. I must try these being that my name is Burgundy