Fry in frying pan. About 2CUPS sliced mushrooms 1 large sliced onion Fresh thyme or dried We like lots of garlic. I always put lots in everything. If you just want to use a clove go ahead. I use about 5-6 cloves cut up. Salt pepper Along with some Vegetable or olive oil
Fry up til nice and tender. I then pour in 1/2CUP red wine to pick up the bits on the bottom, stir til everything is released from bottom. Were in the process of moving and I can’t find a wine opener, so I put a screw threw the cork LOL, hey it worked haha. Remove from pan, set aside.
You can just use salt/pepper on your chops. I used a montreal chicken spice on them. Pan fry til browned on both sides. They don’t have to be fully cooked and can finish off in gravy. Remove from pan, set aside.
Add back to pan your onions & mushroom mixture. I put 1/3CUP flour in. Mix well, cook couple minutes. Then I had about 1 1/2CUPS of beef stock (or water and bouillon) bring up to a boil, stirring, til it’s nicely thickened. Then I add in the 1/2CUP caramelized onions (optional but highly recommend). And pork chops back to finish off on a light boil. You can keep chops whole. I prefer to cut them up and add them back to the gravy. Serve with some mashed and a side of greens!
