This was a tasty “throw together” meal we had one nite after a long day of work. Plus it was super easy…got to love that on a busy day. There has not been a lot of new recipes coming from my kitchen lately…but we still do our best to eat healthy and delicious! This makes a great mid week meal….or any nite of the week really.
3 hormone/antibiotic free pork chops (mine were not bone in and were a good 1 inch thick)
Extra Virgin Olive Oil
salt, pepper, garlic powder
1 1/4 cups chicken stock
1 Tblsp. Balsamic vinegar
1 Tblsp. minced fresh sage
1 bay leaf
1/2 of a large onion, sliced
2 minced garlic cloves
6 crimini mushrooms, sliced
2 Tblsp. plain organic yogurt
Drizzle extra virgin olive oil over the pork chops, and using your hands, spread evenly. Season both sides with salt, pepper, and a lite sprinkling of garlic powder. Add to a cold frying pan pressing down. Turn the pan on medium high heat. (my stove was set at 6.5)
Once you start to hear a good sizzle, count 5-6 minutes per side. My pork chops had a layer of fat on the outer edge which I then seared (using tongs) to brown. Once that is done, transfer to a bowl to rest, and turn down the pan to low medium heat (around 4).
Add the mushrooms to the pan – you may need a bit of extra olive oil in the pan. Saute about 5 minutes until golden. Then add in the sliced onion, minced garlic, sage and bay leaf. Continue to saute about 8 minutes.
Add the Balsamic vinegar to the chicken stock and stir. Pour into the pan of onions and mushrooms, stirring, and scraping up any brown bits. Return the pork chops to the pan with any juices. Allow to simmer about 10 minutes until reduced a bit. Check for seasonings, then remove from the heat. Add in the yogurt, stirring well.