Cooking On A Budget: Boneless Pork Chops with Wine and Mushroom Sauce

Wednesday, February 12, 2014

Boneless Pork Chops with Wine and Mushroom Sauce


This was a revamp of a recipe I've made many times before. A dish my mother always made and we love as one of our comfort food go to recipes. Always the skeptic about sirloin chops without the bone, I'm now a believer that they are as good braised as one with the bone in. Boneless Pork Chops with Wine and Mushroom Sauce will now be another favorite. The reduced wine flavor came through but didn't over power the sauce. The mushrooms soaked up a bit of the flavor from the wine and their earthy tone added to the dish.

An economical dinner that feeds three people for $2.99 each.(The entire dinner: meat, potatoes and carrots!)
  • 3 thick boneless sirloin chops
  • 1/2 pkg. baby bella mushrooms
  • 1 large onion
  • 1/2 cup flour
  • 1/2 cup white wine
  • 4 tbsp. butter
  • 2 tsp. olive oil
  • salt, black pepper, onion powder, granulated garlic - all to taste
  1. Season both sides of the pork chops with the spices to suit your own taste.
  2. Season the flour with the same spices and dredge the chops through the flour, shake off excess and put on a waiting plate.
  3. Slice a large onion into rings or half moons.
  4. Clean and slice about half a package of the baby bella mushrooms.
  5. Using a deep skillet that has a lid, heat the pan over medium heat, turn it down to medium low once heated and add in two tablespoons of butter.
  6. To the melted butter add in the onions, stir and allow the caramelize. Takes about 20 minutes or so.
  7. Add the mushrooms to the pan and bring the pan back up to medium heat. Toss them quickly until they just start to gain a hint of pale brown color. Remove the onions and mushrooms to a bowl.
  8. Crank the heat back up to medium, medium high and add in the other two tablespoons of butter and the olive oil. When the butter begins to bubble add in the chops and cook for about 2 minutes per side.
  9. Remove the chops to a plate and immediately de-glaze the pan with the white wine. Reduce down over medium, medium high heat by half.
  10. Add the chops back to the pan and top with the onions and mushrooms. Add enough water to the pan for the chops to braise - but no need to cover them. Place the lid on and simmer over very low heat for 1 1/2 hours until tender.
  11. You can choose to make the sauce thicker by adding a slurry mixture of cornstarch and water. Remove the chops to a plate and tent with foil. Bring the mixture up to a boil and whisk in the slurry to the thickness you prefer.

Slurry: 1 tbsp. cornstarch, 2-3 tsp. water mixed until it forms a liquid.

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