Port Wine Pork
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Wednesday, 22 June 2011 14:53
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Missy 6 center cut (1 ½” thick) pork chops 3 pods garlic cut into slivers or minced Tony Chachere’s or favorite pork seasoning mix Sauce & gravy flour (or just plain flour) Paprika 2 TBS vegetable oil 1 white...

 

  • 6 center cut (1 ½” thick) pork chops
  • 3 pods garlic cut into slivers or minced
  • Tony Chachere’s or favorite pork seasoning mix
  • Sauce & gravy flour (or just plain flour)
  • Paprika
  • 2 TBS vegetable oil
  • 1 white onion sliced in ½ circles
  • 8 oz fresh sliced mushrooms
  • 1 TBS Worcestershire sauce
  • 1 TBS white Worcestershire sauce
  • 1 tsp freshly ground black pepper
  • 1 package pork gravy mix added to 1 cup water as per package directions
  • 1 cup of port wine or favorite red wine
  1. Stuff chops with garlic by cutting slits and inserting garlic pieces
  2. Season chops with next 3 ingredients; place in plastic bag and refrigerate 3 hours or overnight
  3. Heat oil in heavy duty skilled or electric skillet (set to medium high heat)
  4. When chops are browned (approximately 15 minutes) remove and set aside
  5. Add onion slices to pan and saute’ until browned (you may need additional oil)
  6. Add mushrooms to mixture and season with next 3 ingredients
  7. Continue cooking until mushrooms are well-combined and beginning to brown
  8. Return pork chops to pan
  9. Cover and add small amounts of prepared gravy mix and wine gradually during cooking process
  10. Pork should be completely cooked within 35 minutes

Serves 4

 

Last Updated on Friday, 15 July 2011 20:54