Pork Chops with Wild Mushrooms | Recipe | Braised Pork Chop

Tonight was another night of looking in the fridge tonight and throwing together a recipe.  These chops were very tasty and not difficult to make.  The onions and mushrooms were flavorful without being overpowering and the pork was tender and juicy.

Feel free to make any of the following substitutions:

Wild Mushrooms: Any type of mushroom should work
Vidalia Onion: 2 yellow onions
Madeira wine: port, brandy or a sweet white wine

Pork Chops with Wild Mushrooms Recipe
Yields: 3 chops

3 bone-in pork chops, about 1/2" thick
1-1/2 Tbsp olive oil
1 Vidalia onion, sliced
8 oz mixed wild mushrooms, sliced
2 cloves garlic, minced
1/4 c Madeira wine
dried rosemary
dried thyme
salt and pepper

1. Let chops rest at room temperature for 15-30 minutes.  Season with salt, pepper, dried rosemary and thyme on both sides.
2. Heat oil in  large skillet over Medium-High heat; add pork chops and brown on both sides, approx 3 minutes per side.  Remove to a plate and cover to keep warm.
3. Lower heat to Medium and add onion to skillet.  Stirring occasionally, cook until onion is tender and translucent.  Add garlic and stir for 1 minute.  Add mushrooms; Season with a pinch of salt to release water.  Stir occasionally and cook until soft and water has been released.
4. Add wine and bring to a boil.  As soon as liquid boils, lower the heat to Low and return chops and any juices in the plate to skillet.  Cover with a lid and cook an additional 5 minutes, or until pork is cooked through.
5. Spoon onions and mushrooms on top of chops and serve.