White Stag Pan-Seared Balsamic Mushroom Pork Chops
As we are in the throes of winter, I wanted to share a recipe that I enjoy that forgoes having to stand outside in the cold by the grill. This entire recipe only takes around 30 minutes from start to finish and can be done completely on the stovetop all using a single pan! I recommend using a cast iron skillet for the best results. This hearty and savory meal is perfect for a cold winter’s night. Enjoy!
-Brett
Servings: 2 - 4
Ingredients:
(4) bone-in White Stag Pork Chops
2 tbsp olive oil (for coating the pan)
1 tsp salt (more to taste)
Ground black pepper (to taste)
½ tsp garlic powder
1 ½ tbsp flour
2 tbsp salted butter
6 cloves of garlic, minced
1 large onion, chopped or sliced
½ cup sliced mushrooms (I prefer portobello)
1 ½ cups chicken broth
3 tbsp balsamic vinegar
3 sprigs fresh rosemary, chopped
Instructions
1.) Allow pork chops to come to room temperature. Season both sides with the 1 tsp salt, pepper and ½ tsp garlic powder.
2.) Coat skillet with olive oil. Heat skillet on medium-high heat.
3.) Once oil is hot, sear both sides of the pork chops, around 3 minutes per side.
4.) Take pork off heat after both sides are seared. Set pork chops aside and cover them with tin foil.
5.) Reduce heat to medium. Add butter to the hot pan. Add mushrooms, onions and garlic and cook for 5 minutes, or until softened and fragrant.
6.) Sprinkle flour and thoroughly mix with the mushroom, onion and garlic mixture. Stir in 1 ½ cups of chicken broth, 3 tbsp balsamic vinegar, and the rosemary.
7.) Bring to a simmer and cook until thickened.
8.) Once thickened, add pork chops back into the pan. Cook pork on medium heat for around 4 minutes, or until internal temperature reads around 140 degrees.
9.) Once cooked, plate pork chops and pour sauce over the top.
10.) Enjoy with roasted or mashed potatoes, brussel sprouts, or any green of choice!
