October’s #Pork Recipe of the Month | By Jan D’Atri
PAN SEARED PORK CHOP CASSEROLE
4 (1/2-inch-thick bone-in) pork chops
1 ½ teaspoon salt, divided
1 teaspoon pepper
¼ cup flour for dredging
4 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided
1 cup (1 medium-large) sweet yellow onion, chopped
3 cloves garlic, slivered or chopped
1 tablespoon parsley
1 ½ pounds fresh white mushrooms, sliced
½ cup Marsala or Sherry Wine or chicken broth
Step #1 Pre-heat oven to 425 degrees
Step #2 Season pork chops on both sides with salt and pepper. Dredge pork chops lightly in flour.
Step #3 In a non stick skillet, heat 2 tablespoons olive oil and 1 tablespoon butter. Place pork chops in skillet and cook over medium high heat until browned on both sides, about 3-4 minutes. Transfer pork chops to a plate and cover.
Step #4 In the same skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté onions and garlic until soft and golden brown. Stir in mushrooms, parsley and ½ teaspoon salt. Cook for 10 minutes.
Step #5 Grease an approximately 9-inch casserole dish with oil. Place half of the mushroom mixture on the bottom of casserole. Place cooked pork chops over top of mushroom mixture. Top with remainder of mushrooms.
Step #6 In same skillet, add wine and 1 tablespoon of butter, and gently scrape up all remaining browned bits in pan. Bring liquid to a gentle boil and then pour over top of mushrooms in casserole dish. Bake at 425 degrees for 15 minutes. Serve with homemade apple chunks.